Courgette spaghetti with mushrooms and pomegranate seeds
Low-carb pasta for weight loss
Suitable forWeight Loss
Nutritional value: per 100g
1 medium slice
basil to garnish
Preparing the courgette spaghetti with mushrooms and pomegranate seeds
Cut your courgette into spaghetti using a spiral cutter. Lightly salt the courgette spaghetti, massage the salt in and set aside.
Clean your mushrooms, cut them into slices or small pieces. Halve your pomegranate and de-seed out of one half.
Peel, core and cut your avocado into large pieces for the sauce. Wash, dry and cut the basil into strips. Mix everything together in a bowl with lemon juice, sea salt and pepper.
Lightly squeeze the water out of the courgette and mix with the mushrooms and pomegranate seeds.
Arrange everything on your plates and put the avocado cream into a separate bowl. Garnish with some basil to finish.
Tip: De-seed your pomegranate thoroughly
Halve the fruits, turn a half over and hold the peel over a large bowl or plate. Tap your tablespoon hard on the shell, so the seed fall out through your wide spread fingers. Scrape out the remaining seeds with your spoon.