This week, I have a new pasta recipe for you. I can’t remember how I decided to add avocado to my pasta sauce, but I read about it somewhere and decided to try it out. This version is vegetarian, but if you use more avocado and leave out the cream, you can easily turn this dish into a delicious vegan version too. And did I mention it was quick and easy to make too?
A creamy sauce with avocado and spinach served with some gluten free spaghetti
You can try any pasta you like with this, but I happened to have some spaghetti lying about so I went with that. I think this will be great with penne or fusili as well. If you love your meats and need that added into the mix, I think some fresh parma ham, or crispy bacon could go with this very nicely.
Total time: 20 minutes. Prep time: 5 minutes. Cooking time: 15 minutes. Serves: 2 – 3.
- Pasta of your choice (I used gluten free spaghetti)
- Olive oil
- Fresh basil leaves
- 2 cloves of garlic
- half an avocado
- 250 ml of creme fraiche (add another avocado if you want to make this vegan)
- 6 – 8 cubes of frozen spinach
- Pepper & salt to taste
- Optional: lemon juice
For tools you will need a pan to boil your pasta and a food processor to chop up all your ingredients. That’s it! I told you this was going to be easy!
Step 1: Defrost your spinach and boil your pasta according to the label.
Step 2: Put basil leaves, defrosted spinach, garlic, avocado and cream together with salt & pepper into food processor. Blend until a smooth cream forms.
Step 3: Once your pasta has cooked, drain it, return it to the pan and drizzle with some olive oil.
Step 4: Add the cream to your pasta and give it a good stir. Now you have two options. 1.) You let the heat of the pan and the pasta do the work and serve the sauce + pasta combination lukewarm. 2.) You return the pan to the heat which is turned on a low simmer. Heat up your dish until the sauce starts to bubble. Remove from heat immediately.
Ta-dah! There you have it. A super quick & easy, yet incredibly healthy pasta that you can whip up in minutes. I was out of lemon juice when I made this. I think for summer time, a touch of lemon juice will give this dish an added hint of zestiness that will make this even more fresh and delicious tasting then it already is.