Who doesn't love a big bowl of pasta on a cold winter's day - or on any day for that matter? Pasta is probably one of the most popular comfort foods known to man.
Pasta has been around for centuries and today it is possible to access versions of pasta even for celiacs, people avoiding gluten, people avoiding carbohydrates or on a keto diet and people eating a whole foods diet.
Today I am sharing with you one of my go-to favourites when I'm feeling particularly lazy but want something satisfying, filling, quick and delicious; pasta with avocado sauce!
For this recipe you can use your pasta of choice. Non-wheat versions include lentil pasta and spiralized courgettes.
I tend to sprinkle a heap of nutritional yeast on top as well. If you're feeling extra inspired, you could make vegan "parmesan".
Pasta with avocado sauce. This recipe is inspired by Oh She Glows and provides 3 servings.
255 g uncooked pasta
1 medium garlic clove
1/4 cup lightly packed fresh basil leaves, plus more for serving
1-2 tbsp. fresh lemon juice, to taste
1 ripe medium avocado, pitted
1 tbsp. water
Pinch of fine sea salt, to taste
Freshly ground black pepper, to taste
Lemon zest, for serving
Cherry tomatoes, for serving
Bring a large pot of salted water to a boil and cook the pasta according to the instructions. If using courgette noodles, prepare in a spiralizer.
Now for the sauce: In a food processor, combine the garlic and basil and pulse to mince. Add the lemon juice, avocado, and 1 tbsp. water. Process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more water. Season with salt and pepper to taste.
Drain the pasta and place it back in the pot. Add all of the avocado sauce and stir until combined.
Top with pepper, lemon zest, slices of cherry tomatoes and fresh basil leaves, if desired, as well as a sprinkle (or spoonful) of nutritional yeast or your very own vegan parmesan (see below).
Here's a recipe for vegan parmesan, if you want to make your own! This recipe is inspired by Minimalist Baker.
3/4 cup raw cashews
3 tbsp. nutritional yeast
3/4 tsp. sea salt
1/4 tsp. garlic powder
Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh.
This vegan parmesan lasts for several weeks.
Not only is this a great topping for avocado pasta - or any pasta for that matter - it is also a great topping on vegan pizzas, breadsticks and gratins. It's also a great addition to vegan meatballs and can be converted into many delicious vegan cheese sauces!