(Serves 4 as a side dish, or 2 as a dinne) --- Courtesy of Wholly Vegan
Wash the zucchinis and slice them thinly with a julienne like slicer or a spiral slicer.
Mint & Mango Sauce
1 mango medium size
4 tbsp olive oil (add more if you like)
15 leaves fresh mint
1 inch fresh red chili
2 inches fresh ginger
a pinch of salt & pepper
a handful of green pea sprouts and pistachio nuts, for garnish
- Peel and remove the stone from the mango, add all ingredients in a mixer and mix until smooth.
- our the mango mint marinade over the zucchini spaghetti and work it in by hand. Arrange the spaghetti on the plates and garnish with sprouts and chopped pistachio nuts.