Avocado Pasta

Creamy Avocado Pasta

I had a brilliant idea for my Vegan Makhani Gravy: using an avocado to provide the fat component of the dish instead of the usual calorific heavy cream. It turned out amazing! So I did the same for pasta!

This amazing creamy pasta dish doesn't need any of the usual suspects that make a dish extremely heavy and high-calorie. All you need to do is blend an avocado with a bit of oat or almond milk to get the same creaminess!

Creamy Avocado Pasta

Creamy Avocado Pasta

Course: Lunch, DinnerCuisine: Italian, Fusion
Servings

2

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

580

kcal

Ingredients

  • 1 red bell pepper (cut in squares)

  • 1 zucchini (small wedges)

  • 1/2 white onion (sliced thin)

  • 4 garlic cloves (minced)

  • 10-15 chestnut mushrooms (wedges)

  • 2 medium avocados

  • 50ml oat/almond milk

  • 2 servings pasta (according to the packet)

  • 2 tsp hot paprika

  • Chili flakes

  • Black Pepper

  • Salt

  • 1 tbsp Oil

  • 1 tsp lemon juice

Directions

  • Heat up oil in a medium heat pan and add in zucchini and peppers. Season.
  • Keep it al-dente! Once it softens slightly, add in garlic and onions.
  • Again once it softens a bit add in your mushrooms.
  • Season lightly and let everything cook for a bit. If you think the veggies are softening too much, lower the heat. You want to keep the crunch and texture!
  • Add paprika.
  • Purée the avocados with milk and cook your pasta.
  • Add the puree and pasta and mix everything together nicely.
  • Adjust consistency with some more milk if you need to.
  • Season with salt, pepper, and chili flakes.
  • Squeeze lemon juice over it and serve!

Notes

  • The beauty of this dish is the veggies. Remember to not overcook them as the crunch with every bite is phenomenal!
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