Hey all, sorry I've been a little quiet of late. Life has been a little busy and I haven't had the time to write as often as I'd like.
But as the winter months draw closer and the days get shorter, I'm sure I'll be spending more time in my warm kitchen whipping up comforting meals to share 😋
This week I tried out something I'd never thought of before- using avocado to make a creamy pasta sauce!
I must admit I (and my test subject) were a little skeptical about it but I still wanted to give it a go!
Well, thank goodness I did as it was so creamy, delicious and most importantly EASY- I'm excited to share it with you!
Here's what you'll need (serves 4):
- 2 ripe avocados, skinned and pitted
- The juice of half a lemon
- 350g spaghetti
- 1 cup fresh basil
- 2 cloves of garlic, crushed
- 1/3 cup of olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup corn
- Salt and pepper
Method:
- Add the spaghetti to a large pot of boiling, salted water, cook for 8 minutes.
- Meanwhile, combine add the avocados, basil, garlic and lemon juice to your food processor.
- Blend well.
- Scrape down the sides of the food processor, add salt and pepper to taste.
- Then blend again, adding the olive oil until the sauce has a creamy consistency.
Drain the spaghetti, and in a large bowl add the spaghetti, sauce, tomatoes and corn and mix well.
- Serve with a garnish of fresh basil.
It really couldn't be easier!
I was super impressed with how creamy this sauce was! And with no cheese, butter or cream substitutes it felt like the healthiest pasta ever!
I definitely will come back to this recipe again, taking a mere 10 minutes to make, it is the perfect fuss-free dinner. I'd love to experiment with adding some roasted vegetables and onions to it next time 😋
