Put avocado in virtually anything and it will taste better! But this is certainly the case with this absolutely scrumptious pasta dish which is a great option for vegetarians. Itâ€™s also a very quick dish to knock up in an evening or for lunch, with minimal preparation. The creamy taste make this a must for your weekly food plan. Or at the very least, give our avocado pasta sauce recipe a try and let us know what you think.
3 People â€“ adjust ingredients accordingly
- 2 cups of uncooked dry pasta. This measures at around 9 ounces or 255 grams. This can also be swapped for spaghetti if you prefer
- 2 garlic cloves. This is the generally recommended quantity, but if youâ€™re like me and love the flavour of garlic, feel free to add an extra clove.
- 1 tablespoon of extra virgin olive oil
- 1-2 ripe medium avocado, pitted. More you include, creamier it will be. Generally 1 avocado is ideal for 2 people.
- 4 tsp freshly squeezed lemon juice
- 1 handful of basil leaves
- 10 cherry tomatoes, halved
- Â½ tsp of salt
- Add water with the salt to a large pot and bring it up to the boil.
- Cook the pasta for the desired preferential time or what the packaging suggests
- Create the avocado sauce by adding the avocado, garlic, lemon juice and basil to a bowl and using a blender/food processor to mix it into a paste. If you like, you can add a little salt and pepper to the mix while it is blending, while you may even want to add a little parmesan cheese if you like it a bit cheesier. Gradually pour the olive oil in while it is being blended.
- If the sauce is too thick, you can add a dash of water to thin it out a little.
- Drain the pasta and then place it back onto the hob. You then pour in the avocado pasta sauce and the cherry tomatoes and stir it all in.
- Turn the heat on very low for 1 minute while you stir it in. If you prefer the sauce cold then you can eat it instantly.
- As mentioned before, there are a few ingredients you might want to add to match your taste, such as parmesan cheese or black pepper. Just the same, if there are any ingredients you would prefer to avoid, such as the cherry tomatoes, then donâ€™t hesitate to take them out.
- If you plan on saving some of the sauce for the next day, you just need to be aware that avocado oxidise very quickly, hence the reason they look brown when left open in your fridge. For this reason, you should try to eat within 24 hours of making and make sure to keep it in an airtight container if putting in the fridge.
- For a really great taste, you can swap the pasta for tagliatelle. If youâ€™re feeling a little naughty, you can also add a little butter and cheese at the end.
- This dish can be eaten both hot or cold, making it a great office meal to be eaten at your desk or re-heated in the microwave.
- Shop bought pasta sauces tend to be really high in both salt and sugar, making it a big no-go for anyone on a diet or trying to look after their waist, however by creating the sauce yourself you are in control of what is included.
- Some may be concerned by the fact that avocadoâ€™s are high in fat, however it is worth pointing out that it is predominantly monounsaturated. Itâ€™s also nutrient rich and contains less than a gram of sugar. Great for your heart, high in fibre and great for your immune system, an avocado should certainly be part of your dietary intake.
So there you have it, our very own avocado pasta sauce recipe. We hope you enjoy it and please do let us know your thoughts or send in any pictures of your creations, weâ€™d love to see them and share them on our social channels!