This avocado pasta is super easy to make and delicious to eat. Perfect for when you want to fall back on a quick pasta dish after a busy day but you also want something less boring than a jar of tomato sauce.
Avocados are rich in healthy fats, and the recipe can easily be made vegan by substituting the milk/cheese for vegan equivalents (or even by changing the milk for oil, and excluding the cheese altogether). What’s more, it’s extremely flexible and can be made to suit whatever you’ve got in the fridge, and doesn’t require any specialist equipment such as a blender or oven, which many student kitchens will not have.
Serves: 2-3 people Total prep + cooking time: 20 minutes
You will need:
- Pasta (type according to preference – I have used both spaghetti and fusilli in the past)
- 1 avocado, ripened (use more if you would like to make pasta for more people)
- Half a tablespon of flaxseed or chia seeds
- Cashew nuts or pine nuts, chopped finely
- A squeeze of lemon juice
- A splash of milk / your favourite nut-based milk
- Olives (optional)
- Grated cheese (optional)
- Fresh basil (optional)
- Put a pan of water on to boil (with a pinch of salt, optional) and add the pasta according to the instructions on the packaging.
- Remove the avocado peel and stone, and mash the avocado flesh in a bowl.
- Add a splash of lemon juice, and the flaxseed/chia, as well as the finely chopped cashew/pine nutes. Mix until it is smooth and the flaxseed/chia/nuts are evenly distributed throughout.
- When the pasta is cooked, drain in a colander and place the pan back on the hob. Empty the avocado paste into the pan and stir, adding a little milk at a time until you have enough sauce to coat the amount of pasta.
- Return to the pasta to the pan and stir well, coating evenly in the creamy avocado sauce. Voilà – avocado pasta!
- Top with grated cheese and/or chopped olives and/or a sprig of fresh basil, according to preference.
If you tried this recipe or have a variation of your own, let me know in the comments below!