Creamy Avocado Pasta
This Creamy Avocado Pasta combines the rich, buttery texture of avocado and the freshness of spinach, resulting in a super quick and nutritious dish in under 30 mins. Whether you’re serving it for a special dinner or a quick weeknight meal, we promise you this pasta is a crowdpleaser! Check out the recipe below!
Serves
Ingredients
For the Avocado Sauce
<item-todo-done>1 large avocado<item-todo-done><item-todo-done>30g basil<item-todo-done><item-todo-done>70g spinach<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>25g nutritional yeast<item-todo-done><item-todo-done>35ml olive oil<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>
For the Crispy Kale
<item-todo-done>100g curly kale<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done> flakey salt<item-todo-done>
To Serve
<item-todo-done>2 portions of spaghetti<item-todo-done><item-todo-done> plant-based parmesan<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
Before you start
Oven preheated to 200*C | Baking tray | Food processor | Big pot | Frying pan with lid
Cook the pasta
- Bring a large pot of salted water to the boil, add the pasta and cook until al dente
Prepare the avocado sauce
- Halve and destone the avocado and squeeze the flesh into the food processor
- Add the basil leaves (including the stem), and spinach to the food processor
- Halve the lemon and squeeze the juice into the food processor, catching any pips in your free hand
- Finally, add the nutritional yeast and olive oil and blitz into a smooth, creamy sauce. You may need a splash of water to loosen
- Taste and season to perfection with salt and pepper
Prepare the crispy kale
- Pour the kale onto a baking tray, drizzle with olive oil and a big pinch of flakey sea salt. Massage the olive and salt into the kale for a minute
- Transfer to the oven and bake for 8 minutes, shaking the tray half way through cooking
Finish and serve
- Drain the pasta into a colander, saving a cup full of pasta water
- Pour in the sauce and pasta water to the pot of pasta and fold until each piece of spaghetti is coated in the sauce
- Twist the bright green pasta into 2 serving bowls, sprinkle the kale over each bowl, dress with a good drizzle of olive oil, a decent crack of black pepper and a generous grating of plant based parmesan