Welcome to another “Advocate From Your Plate” recommended Vegan recipe.
This delicious Creamy Avocado Pasta can be on your table in 15 minutes.
I have seen this recipe in numerous places, so do not know who originated it. This one is grabbed from delectable food creator Oh She Glows who says:
Creamy, thick, and rich with lots of garlic flavour and a hint of lemon. This is my newest favourite pasta dish. The avocado works wonderfully in this recipe to create a sauce so creamy and thick, you will think there is cream hiding in there.
NOTE: Be prepared to eat it right away and all in one go, as it does not re-heat well because of the avocado.
CREAMY AVOCADO PASTA RECIPE
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
2–3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
1/2 tsp kosher salt, or to taste
1/4 cup Fresh Basil, (probably optional)
2 tbsp extra virgin olive oil
2 servings/6–oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
Freshly ground black pepper, to taste
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.
Vegan Recipes are part of the The Horse Fund’s Advocate From Your Plate campaign.
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