About the Recipe
Blend of the avocado creamy texture with tastes of grapefruit, parsley through thick zucchini fettuccine pasta.
2 vine ripened tomatoes
2 green peppers
2 garlic cloves
4 cm cube of galangal
2 cm cube of fresh ginger
Juice of 1/2 a grapefruit
1 cup of fresh chopped continental parsley
Step 1 Create thick fettuccine pasta from the zucchinis, and place into a large bowl.
Step 2 Place all ingredients for the sauce into a blender and blend throughly until smooth.
Step 3 Pour the sauce over the fettuccine and stir well, then serve on your favourite bowl or plate.
Use only enough sauce to throughly coat your zucchini pasta. You can then store the remaining sauce in a jar & refrigerate for up to 3 days.
If you do not like your food spicy then do not add the chilli to this dish.