Roast Lamb & Pesto Avocado Cucumber Pasta
Lamb,Grape Tomatoes, Cilantro
6 Cucumbers, 2 Small Avocados, 4 Tbsp of Vegan Pesto
Black Pepper, Sea Salt, 1 tsp of Minced Garlic, 1/4 cup of Water, 1Tbsp Olive Oil
This dish is so, so, so delicious. You can whip this up in 20 minutes if you have your meat already cooked. I recommend cooking your meats (protein) at the beginning of the week because it is generally the part of the meal that takes the longest.
Spiralize your cucumber and drain the excess water. Sprinkle a pinch of salt onto your cucumber spirals. Place your Cucumber Spirals in a pan for 3 minutes, oil is optional. Set aside.
In a blender, food processor or any other blending gadget you have - blend on smoothie mode: your avocados, pesto, garlic, olive oil, water for 1-2 minutes. The consistency will be a creamy, thin sauce.
In a mixing bowl, mix your cucumber spirals with your avocado pesto sauce. Pour your sauce in slowly as you mix, you want to have an ample amount of sauce but not too much.
Now you are ready to plate your meal! In bowl, serve out your desired amount of your pasta, garnish with cilantro leaves, black pepper, salt and halved grape tomatoes. On top of your pasta place your Lamb.
I served this dish up with Sweet Cornbread Muffins and it was a hit. This meal is perfect for when you want to be healthy-ish but still have some southern comfort with the goodness that is cornbread.
Don't forget to use my hashtag #ChaiLavenderRecipe if you recreate this dish and let me know how you like it!
