RECIPE: Creamy Avocado Pasta (Vegan + GF)

RECIPE: Creamy Avocado Pasta (Vegan + GF)

Good morning everybody, and happy flippin’ Friday. Well done for making it through another week. Have you had a good one? Mine’s been great. I’ve been playing around with healthy banana and raspberry/blueberry muffins for a while, and earlier this week I think I finally cracked the recipe. Feeling pretty smug about that. Other good things include nailing my healthy cookies recipe (I know, I know. I should just call myself Baker Sweeting and be done with it), watching Wonder Woman, being super organised and productive at work, launching the rebrand of this here blog you’re looking at, brainstorming ideas for said blog, and getting back into running and high intensity exercise (Mallorca was VERY hot, and sometimes even walking at a gentle pace IN THE SHADE was a challenge). What good things are you celebrating this week? Do let me know, I’d love to hear about it.

Okay, now that the nice chat is out of the way, let’s move onto why you’re really here – Creamy Avocado Pasta.

I came up with this recipe because Luke and I are going to a family party this weekend and I offered to take some vegan-friendly food with us, as I know catering for vegans isn’t easy! I thought pasta would be a good option, and I remembered playing around with avocado pasta recipes a couple of years ago and really liking it. So, here we are! This recipe is really simple to make, it’s tasty, and so creamy!

Here’s what you need and what you need to do with it. If you give this simple, delicious recipe a try, don’t forget to let me know what you think. Until next time, have an absolutely wonderful bank holiday weekend, whatever you’re up to!

[lt_recipe name=”Creamy Avocado Pasta” servings=”2″ prep_time=”5M” cook_time=”15M” total_time=”20M” difficulty=”Easy peasy” summary=”This recipe is suitable for vegans and gluten free” print=”yes” image=”” ingredients=”150g gluten free pasta;2 ripe avocados, mashed;Handful of basil leaves, finely chopped;Juice of 1/2 lemon;8-10 baby plum tomatoes, quartered;Black pepper to season;Pine nuts to sprinkle over the top (optional)” ]Boil the pasta according to the packet, usually 12-15 minutes;Add the mashed avocado, lemon juice, chopped basil leaves and baby plum tomatoes to a bowl and stir well;When the pasta is ready, remove from the heat and drain the water;Stir in your creamy avocado sauce, and Bob’s your uncle!;;I don’t heat the avocado sauce, but it’s tasty at room temperature 🙂 [/lt_recipe]



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