Make: Pasta with creamy Avocado sauce

IMG_1730In case you haven’t noticed, I’m not really a photographer, I’ll just keep practicing and hopefully I’ll get better.

I don’t normally eat pasta, but my husband loves it so we’ve compromised and pasta appears on the menu maybe twice a month, and the second compromise for us has been that at least once, he’d like it not to be whole wheat.  So here it is.  The compromise dinner, pasta and its not even wholewheat.

What makes this pasta so frickin’ awesome is the sauce.  It’s a non-cream based creamy sauce, that even my husband can dig.  

Fettuccine with avocado cream sauce

Fettuccine, enough for two people in our case

Spinach,  a big bunch
Sundried tomatoes cut into strips
Optional toasted pine nuts or roasted unsalted cashews. I also am known to throw in some courgettes or brocolli too, really I just add whatever I like. If the husband were to make it for just himself, I have a feeling that he’d add some roast chicken.
Sauce:
1 avocado
a handful of mixed fresh herbs, you can use whatever you like, I chose mint and basil
2-3 tablespoons of plain yogurt
1/4 of a lemon, or more depending on your personal taste
1 large clove of garlic or more if you like or less 
salt and pepper to taste
Oil – choose your favourite kind, I like a mild flavoured oil with this dish, so I use rice bran oil
optional – sometimes I add about 1/8 teaspoon chilli flakes 
 
Sautee your spinach, set aside. 
 
For the sauce, chuck all the ingredients, except the oil, into your food processor, and turn it on.  Add the oil slowly through the spout. Again, you probably will need to scrape down the sides, and keep tasting the sauce, to see if you like the flavour.  Set it aside once you reach your desired consistency.  
 
Boil your pasta. Once its done, strain it and add your spinach, sundried tomatoes (and anything else you opted to add) and sauce.  Give it a good toss and serve.
 
Top with fresh grated parmesan if you like and cracked pepper.  

 We’ve made this a few times, and the only advice I can give you is: this is a dish best eaten fresh. I wouldn’t suggest it for leftovers. 

Remember this recipe makes enough sauce for two people, so if you want to make it for more people, make sure you make a bigger batch.

Dig in and enjoy.

Advertisements