Creamy Avocado Penne (or pasta of choice)
Servings: 4 -6
Ingredients
SAUCE INGREDIENTS
- 2 small garlic cloves peeled
- 30 g fresh basil leaves
- 60 g fresh lemon juice zest lemon before juicing – put aside for serving if using
- 40 g olive oil
- 200 g 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
- 20 g olive oil
- 1 tsp sea salt flakes
- 500 g 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
Notes
Adapted from recipe here
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; and 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.