If you have a spare avocado and haven’t already turned it into chocolate pudding, a quick and easy lunch, dinner or post-workout meal is avocado pasta! In the time it takes to boil the pasta, you have the creamy avocado sauce ready to mix in and eat. The sauce is simple enough: avocado, lemon juice and olive oil. The extra garlic, basil and ground pepper just add to the flavour.
The dish has lots of healthy fats (from the avocado) and a good serving of carbohydrates. Use whole wheat pasta for additional fibre. Unlike creamy pasta sauces bought from the supermarket, this version only contains fresh ingredients and doesn't have any cholesterol, heavy cream, additional salt or sugars.
I actually discovered this recipe from an amazing food blog. This lady has incredible vegan recipes, most of which are gluten and soy free. Her photos of food are impressive too.
Whilst this dish is delicious by itself, I had a couple of spare cherry tomatoes which I sliced and added on top!
Avocado Pasta
Makes 2
Ingredients:
- 112g / 4oz pasta or spaghetti
- 112g / 4 oz / 1 small-med ripe avocado, pitted
- 1 clove crushed garlic
- 2tbsp lemon juice
- 1tbsp olive oil
- 1tsbp dried basil (use fresh if you have some)
- ground black pepper
Method:
Boil the pasta or spaghetti for 10 minutes, until cooked.
Meanwhile, in a food processor, blend together the avocado, crushed garlic, lemon juice, olive oil and basil.
Drain the pasta, mix in the avocado sauce.
Season with ground black pepper and ENJOY!
Nutritional Information:
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