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You are here: Home / Recipes / Special Diets / Dairy Free / Creamy Avocado Penne (or pasta of choice)

Creamy Avocado Penne (or pasta of choice)

21/10/2015 by Gina Leave a Comment

This is an amazingly simple recipe … and there are lots of toppings you can add to compliment this dish 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 finely chopped chillies
  • sour cream and homemade sweet chilli sauce

The list is endless!

For a grain free version serve with spiralised zucchini, and add 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.

The sauce ready for the pasta
Sauce and pasta mixed together
Served with oven roasted veggies


Creamy Avocado Penne (or pasta of choice)
 
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Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 

Sauce and pasta mixed together



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.
Author: Gina @ The Passionate Pantry
Serves: 4-6
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
  1. Place garlic into TM bowl and chop 3 seconds / speed 7
  2. Add basil and turbo twice
  3. Add the rest of sauce ingredients, except zest, and mix 10 seconds / speed 5
  4. Scrape around sides and repeat until mix is smooth
  5. If the mixture is too thick for you, then add 20g water and repeat
  6. Season with salt and pepper and put aside … do not clean bowl
  7. Add water, olive oil and salt to TM bowl and heat 10 minutes / 100 / speed 1
  8. Add pasta through hole in lid, and cook 10 minutes* / 100 / reverse / speed soft (* or as per packet directions)
  9. Drain pasta (I use the Veroma base to do this) and put into a large mixing bowl … top with avocado sauce and stir through
  10. Serve topped with grated lemon zest or other topping of choice
Notes
Adapted from recipe here
3.4.3177

 

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Filed Under: Dairy Free, Dinner, Main Ingredients, Meals and Courses, Nut Free, Pasta, Recipes, Special Diets, Vegan, Vegetables, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#glutenfreebaking
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#chocolateoliveoilcake
Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#feedingthefamily
#marrakeshcarrots
#freshsaladsforhotdays
Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
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To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

#thepassionatepantry
#perthfoodie
#perthfoodblogger
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#bakedtreats
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