Creamy courgette pasta with mushroom, pea and butterbean sauce
Who doesn’t love pasta? Especially when it’s creamy and sneaks in some vegetables without the […]
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Servings 4
Total 15 mins
Ingredients:
160g coconut yoghurt
30g raspberries
30g cranberries
½ orange juice
Directions:
Combine the raspberries, cranberries, and orange juice in a blender and blend until smooth.
Serve the yogurt with the freshly made fruit coulis.