This is an amazingly simple recipe … but there are lots of toppings you can add to compliment it beautifully, such as:
• Pan fried bacon or pancetta • oven roasted veggies with a few fresh basil leaves, • garlic and parmesan croutons • roasted crushed hazelnuts • labne topped with pesto • chargrilled red peppers and / or chillies • sour cream and homemade sweet chilli sauce
The list is endless!
For a grain free version serve with spiralised zucchini, and with a lovely fresh salad to finish off the meal.
I love lemon and prefer a tart taste, but put in less to start with and adjust as you go.
Ingredients
SAUCE INGREDIENTS
2 small garlic cloves, peeled
30g fresh basil leaves
60g fresh lemon juice (zest lemon before juicing – put aside for serving if using)
40g olive oil
200g avocado flesh (about two medium)
1 tsp sea salt flakes, or ½ tsp fine sea salt
freshly ground pepper to taste
lemon zest for serving (optional)
PASTA INGREDIENTS
1.2 litres water
20g olive oil
1 tsp sea salt flakes
500g dried penne (or pasta of choice)
Instructions
Place garlic into TM bowl and chop 3 seconds / speed 7
Add basil and turbo twice
Add the rest of sauce ingredients, except zest, and mix 10 seconds / speed 5
Scrape around sides and repeat until mix is smooth
If the mixture is too thick for you, then add 20g water and repeat
Season with salt and pepper and put aside … do not clean bowl
Add water, olive oil and salt to TM bowl and heat 10 minutes / 100 / speed 1
Add pasta through hole in lid, and cook 10 minutes* / 100 / reverse / speed soft (* or as per packet directions)
Drain pasta (I use the Veroma base to do this) and put into a large mixing bowl … top with avocado sauce and stir through
Serve topped with grated lemon zest or other topping of choice