Quick and Creamy Avocado Pasta (15 Min, Vegan)

Quick and Creamy Avocado Pasta. Delicious, animal-free and takes less than 15 minutes to knock up. High in fiber and iron too! | hurrythefoodup.com

Cream. Delightful and delicious, playful yet palatable. And a great way to grow those hips or man tits! We recently amazed the world with our audacious claim that pancakes could be made using only bananas and eggs as the ingredients (Banana-Egg-Pancakes), and we were happily proven right. So here we are again, claiming a creamy sauce can be made without cream. WTF?

Yep, leave those cows alone and pick up an avocado instead. When mashed up, avocado flesh takes on a lovely creamy texture, and mixed with the combination of lemon, salt and pepper it makes a simple but unique flavour.

Throw in some cherry tomatoes and soy sauce to add a little tang and you’ve got one hell of a satisfying meal. Look at the picture above and tell me that doesn’t look awesome.

Health Benefits – Creamy Avocado Pasta

Fat is bad. Right? Wrong? The debate has been raging for a long while now, but the answer is really quite simple. In a fatty nutshell: saturated fat = not so good, unsaturated fat = good. This mouth-watering dish bears this in mind, with only 5.7g of it being ‘not so
good’ fat. The other 24.9g is ‘good’ fat, needed as part of a balanced diet. Check it out here (Fatty Fat Fats).

If you’ve read some of our other recipes you’ll see how much we love to bang on about fiber. Fiber is absolutely ESSENTIAL to a good diet, and most people aren’t getting enough of it. Fiber helps to cut down the risk of heart disease, diabetes, strokes and numerous other evils (Fabulous Fiber), and one serving of this dish contains 66% of your GDA.

Combine that with 50% of your recommended vitamin C dose and 36% of iron and only one question remains: why the hell aren’t you face down in a bowl right now??

We’d also like to point out that this dish is fully vegan, and no animals were harmed during the making of it. Win win.

5 from 1 vote
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Quick and Creamy Avocado Pasta

Quick and creamy Avocado Pasta that’s healthy and vegan. High in fiber, vitamin C, iron and good fats. Easy to make in under 15 minutes.
Course Main Course
Cuisine Vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Calories 602 kcal
Author HurryTheFoodUp

Ingredients

  • 5 oz whole grain pasta (5oz = ca. 150g)
  • 1 good handful cherry tomatoes
  • ¼ cup basil leaves (dry basil will do too, but use less)
  • 1 large avocado
  • 2-3 tbsp lemon juice
  • 1-2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 clove garlic
  • salt to taste
  • Add a few tbsps of water, if too thick.

Optional

Instructions

  1. Bring water to boil and chuck in pasta.
  2. Use pasta cooking time to prepare the avocado sauce:
  3. Mash the avocado flesh with a fork in a bowl until its creamy (if you have a food processor, use that)
  4. Add olive oil, lemon juice and soy sauce to the mashed avocado
  5. Cut the basil leaves and add them to the bowl
  6. Grate the garlic and ginger and add them too. Remember, ginger is optional. Unless you’re born that way
  7. If the mix is too thick then add some tablespoons of water

  8. Drain the pasta and place it back in the pot. Add the avocado sauce and stir nicely
  9. Halve the cherry tomatoes and throw in with pasta
  10. Sprinkle with sesame seeds if you have them to hand and season with a bit of salt.
  11. Boom! Ready 🙂

Recipe Notes

You could also add some olives and chili flakes to pep it up a little more!

Inspired by
Oh She Glows
Blissful Basil

avocado pasta nutrition facts | hurrythefoodup.com

5 comments

  1. Woah, that’s a great idea to add! Will put it to the notes in the recipe box 😀

  2. Instruction #6 is so funny 😀 This looks like a great recipe, can’t wait to try it out this week. I have a bag of frozen avocados in the freezer that I think once defrosted will be perfect for this! Thank you!

  3. Jennifer Schell

    Can you re-heat this dish? My family loved it and I like to make lots at dinner time for leftovers the next day lunche’s. I don’t know how the avacado would take to that?

    • Hi Jennifer – very good question! I’ve never tried to reheat it, so I’ll give my theory. I often reheat avocado in our sweet potato burritos the day after, and it tastes absolutely fine. It doesn’t look very nice however, so I’m quite happy it’s covered by the burrito wrap. Avocado turns brown and manky looking when it mixes with oxygen, so the reheated dish probably wouldn’t look too appealing, however I’m sure the taste would be fine. The lemon juice should help to preserve the avocado too, though I wouldn’t wait much more than a day later to eat it all up. All in all, I’d say give it a shot! There’s only one way to find out – and the next time I make the dish I’ll certainly try it too!

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