Hey there! I hope everyone had a nice relaxing weekend :). I was hoping to share my 4th of July staycation vlog today but I broke my SD card reader. I have a new one that should be delivered today, so until then I thought I’d share a new recipe I tried over the weekend.
It’s official name is Courgette Pasta with Halloumi and Creamy Avocado Sauce. You could also call it zoodles with cheese and smashed avocado but the former sounds fancier!
Here’s the official ingredient list, although I did make some modifications:
- 1 avocado
- 1 pot of basil
- 0.2 cups of pine nuts
- 0.2 cups olive oil
- 1 garlic glove
Notes: I don’t like basil so I didn’t include any. I also didn’t include pine nuts simply because I forgot to buy them.
- 400g courgette (zucchini)
- 150g halloumi (or queso blanco)
- 1 tbsp honey
- 10g parmesan
- Salt and pepper
Notes: My grocery store doesn’t carry halloumi, and from what I’ve read online a lot of American grocery stores do not have it. A good substitute is Queso Blanco, but any cheese with a high melting point would work I think. You basically just want a cheese that holds its form as you cook it.
I bought Queso Blanco, I skipped the parmesan (because I forgot to buy it), and I also didn’t use salt or pepper as I don’t like either.
So, the first step is to make the avocado cream sauce.
It’s simple enough: you scoop out an avocado, peel a clove of garlic and pop them into a food processor to blend. The recipe didn’t call for it, but I added a couple tablespoons of water to make it blend easier.
Okay, so … I’m not a chef and didn’t realize at the time that a clove of garlic doesn’t mean the whole bulb. Omg was my sauce garlicy! Like it was actually spicy it had so much garlic in it, oops! Thankfully I like garlic a lot so this wasn’t too big of a mistake.
Next up was to dice up the cheese.
I diced mine up into cubes but when I google’d “how to cook halloumi” it shows bigger pieces. I don’t think it really matters much. I’m glad I did the cubes because I could mix them up throughout the pasta to evenly distribute it.
Even though I was using a cheese with a high melting point, I still needed to cook it on low so that it would retain its form. I cooked it on 3.5 heat on my stove just for reference.
You don’t need to spray the pan or use any butter here. The cheese lets out some water as it cooks so it will be fine on its own as long as you use a nonstick pan.
I drizzled the honey on top and let it cook for a few minutes before turning the cubes over to cook on the other side.
Next up the instructions say to melt some butter in a pan and then toss in your courgette/zucchini noodles. I don’t think you need to use butter. I usually cook zoodles with just a little olive oil spray, but decided to go with Earth Balance vegan butter this time just to because I had modified the recipe a lot already.
The final step was to combine all the ingredients in a bowl and enjoy! My final dish didn’t look anything like the picture that was shown with the recipe but it still tasted really good.
Because I messed up on the garlic I wasn’t able to eat this as a main dish. While it tasted nice the garlic was pretty overpowering so this became a side dish for a couple of meals, instead of the main dish for one meal. Had I not messed up on the amount of garlic I think this would have made a great main dish.
Modifications I’m going to try the next time I make this:
- Cut down on the amount of cheese and throw in some chicken
- Use olive oil spray instead of butter for the zoodles (I don’t think the butter added anything special)
Here are the official directions for making this for reference:
If you decide to make this one let me know what you think, and if you’re loving any specific recipes right now let me know. I’m always looking for easy dinner ideas!