VEGAN AVOCADO CREME PASTA
My husband and I find that we feel so light and happy when we fast from all protein / animal products for a week or so. Some may do this for ethical reasons, others to lose weight but two or three times a year we follow a vegan diet for a week to give our bodies a rest. We find our bodies digest the food more harmoniously and by the end of the week our skin is looking fabulous too. So why don’t we stick to it? Simple. We love our meat too.
Anyway, this is one of the meals I created not long ago and we really loved it. To tell you the truth I never thought of using avocados as a sauce for pasta before but we love guacamole so much that one night my daughter added a big dollop onto her plain boiled pasta and that’s what triggered the idea. Even though this recipe will work with any pasta, I have chosen to use Orgran’s Super Trio Pasta Spirals, made from the goodness of Millet, Quinoa and Buckwheat which are all well known as super foods!The combination not only ensures nutritional benefits but it actually tastes amazing.
The best thing about this dish, is that other than boiling the pasta, there is no actual stove / oven top cooking involved and it tastes like you’ve been slaving away in the kitchen for hours. Gotta love that right? Finally, if you would like to make it more ‘cheesy’ then you can add some vegan parmesan cheese or I have noticed the ingredient ‘nutritional yeast’ floating around Instagram lately. Maybe give that a go? Enjoy x
Preparation: 15 minutes
Cooking : 15 minutes
250g packet of gluten free pasta spirals
1 large avocado, cut in quarters, seed removed
1 cup fresh basil leaves
4 tbs lemon juice
1/3 cup olive oil, plus extra
1 garlic clove (optional)
10-12 cherry or mini truss tomatoes, sliced in half
2 green onions, thinly sliced
1/4 cup sunflower seeds
Sea salt and Pepper
Cook pasta according to instructions. In the meantime prepare avocado creme.
Place the sunflower seeds in a blender and pulse till it resembles crumbs. Set aside.
Add the avocado, lemon juice, garlic, basil leaves olive oil, sea salt and pepper into the blender and pulse until smooth. If too thick add more lemon juice or olive oil. Taste for seasoning.
When pasta is cooked, combine with the avocado creme sauce, green onions and sunflower crumble and serve into bowls. Sprinkle with chilli flakes, extra freshly ground pepper and serve with fresh mini truss tomatoes.