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15 min

20 min



raw. Green fettuccine

Prep Time:

Total Time:



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

1 eschallot

1 avocado

2 garlic cloves

4 cm cube of galangal

2 cm cube of fresh ginger

1/2 chilli

Juice of 1/2 a grapefruit

1 cup of fresh chopped continental parsley


4 zucchini


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.

Chef's Tips

  • 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.

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