So I bought this nifty gadget a couple weeks ago and made this delicious pasta with it. I decided to venture out and try a creamy sauce and ended up with this beautiful bright and delicious dish! My boyfriend said the green and orange could put some people off... I think it's beautiful. How often do you see such bright vibrant colours in one dish?

Ingredients:
2 medium sweet potato
butter
2 avocados
1 can coconut cream
200g spinach (or your desired amount)
1 1/2 cup bacon, cubed (optional)
2 cups mushroom, sliced (optional)
salt
pepper

• Spiralise the sweet potato with the Chef Avenue 3 in 1 slicer. Stir fry it on medium heat in butter until cooked and place the noodles in a bowl.
• In the same frying pan, melt some butter and fry up the bacon until cooked. Then add the mushrooms and cook until mushrooms are golden brown. Set aside.
• In a saucepan, blend the avocados and coconut cream until creamy. If your avocado is a bit raw like mine, cook it on the stove until it softens then blend it with a stick blender.
• Once the avocado mix is creamy, add the spinach a handful at a time and cook until the spinach is slightly reduced and blend it. Keep adding and blending until you have reached the desired amount of spinach you want to add.
• Add the bacon, bacon fat and mushroom into the avocado spinach mix and salt and pepper to taste.
• Serve the sauce with sweet potato noodles.