Pasta lends itself to simple ideas, and here’s one that’s so simple I don’t know why I didn’t think of it before 🙂
This superfoody dish takes minutes to prepare and, like all these sauces, is adaptable according to taste.
Try leaving out the spring onions and adding a chopped sweet green pepper. Add herbs such as basil and parsley to the mix. Add more chillies for a real chilli hit….
Avo Sauce for Pasta
- Enough pasta for 2 (I used gluten-free spaghetti) 150 – 200 gms.
- 2 small ripe avocados (this is also a good recipe for those avocados that have gone over a bit)
- 1-2 garlic cloves
- 3 small spring onions
- 0.5 tsp. salt
- 0.5 tsp. ground black pepper
- 1-2 small green chillies
- juice of 1/2 lemon ( or a little more)
- 100ml. water (enough to get the blender going)
- 100ml. pasta cooking water / OR 100ml. non-dairy cream / OR 50ml. of each
- 30gms. vegan parmesan or a good scattering of nutritional yeast
- Remove skin and seeds from avocados. (Reserve the seeds).
- Peel and roughly chop 1 garlic clove.
- Wash, trim and chop spring onions.
- Roughly chop 1 small green chilli.
- Place avocado flesh, garlic, spring onions, chopped green chilli, juice of half a lemon, 100ml. water, salt and pepper in a blender and blend until smooth.
- Add more garlic, lemon juice, chilli, salt and pepper as desired.
- Cook the pasta according to instructions.
- While the pasta is cooking, transfer the avocado sauce to a non-reactive pan, and place it on a gentle heat.
- Heat the sauce gently until it is hot. Don’t overheat it. Let it steam gently without bubbling. Don’t overcook it either, or it will lose its freshness.
- When the pasta is cooked, strain, reserving 100ml. of cooking water if using.
- Add the pasta, the cream/OR pasta water to the avocado sauce.
- Taste and make any final adjustments to flavourings and seasonings.
- Stir through gently for a few minutes.
Serve immediately garnished with vegan parmesan, nutritional yeast or a scattering of freshly chopped basil.
Remember I suggested reserving the avocado seeds? Try grating a little with a nutmeg grater over your spaghetti. Don’t overdo it as they have a bitter flavour. The reason I suggest this is because they are packed with vitamins and anti-oxidants. Google it for more info!