Provided you’ve got a couple of ripe avocados on hand, this could very well become your go-to, near-instant, healthy-but-majorly-satisfying lunch-in-a-pinch.If you omit the cheese, this pasta dish is completely vegan, meaning there are no animal products used at all.
All the creaminess and buttery goodness comes from the avocado, and not a drip of cream not butter.
A great idea would be to omit the basil leaves and stir in a tablespoon or two of pesto.
1 pk (400g) spaghetti or linguini pasta
5 ripe avocado
2 lemons, juice
2 cloves garlic, grated
1/2 cup olive oil
1/2 cup basil leaves
salt & pepper
Parmesan cheese, to serve
Cook pasta in boiling water that is salty like the sea with a dash of oil.
Meanwhile, place the peeled and stoned avocado in a food processor with the lemon juice, garlic, olive oil, basil, a teaspoon of salt, and a grinding of pepper. Process to a puree.
When the pasta is cooked (8 to 12 minutes of boiling, depending on package instructions), reserve about a cup of the water before draining and returning to the pot (off-fire).
Stir the avocado paste into the pasta, coating every strand. If it’s too dry or stiff, stir in some of the reserved pasta water.
Serve into bowls, topped with a healthy grating of parmesan cheese.