Quick and Creamy Avocado Pasta (15 Min, Vegan)
- Updated on Aug 28, 2014
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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 3g of it being ‘not so good’ fat. The other 17g 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.
Ingredients
- 5 oz wholegrain spaghetti
- 1 cup cherry tomatoes
- ¼ cup basil, fresh (dry basil will do too, but use less)
- 1 large avocado
- 2-3 tbsp lemon juice
- 2 tbsp soy sauce
- 1 tsp olive oil
- 1 clove garlic
- Salt to taste
- 1 tbsp nutritional yeast
Optional
- 1 tbsp sesame seeds (roasted)
- 1 thumb ginger, fresh
Instructions
- Bring water to boil and chuck in pasta.5 oz wholegrain spaghetti
- Use pasta cooking time to prepare the avocado sauce:
- Mash the avocado flesh with a fork in a bowl until its creamy (if you have a food processor, use that).1 large avocado
- Add olive oil, lemon juice, soy sauce and nutritional yeast to the mashed avocado.2-3 tbsp lemon juice, 2 tbsp soy sauce, 1 tsp olive oil, 1 tbsp nutritional yeast
- Cut the basil leaves and add them to the bowl.¼ cup basil, fresh
- Grate the garlic and ginger and add them too. Remember, ginger is optional. Unless you’re born that way.1 clove garlic, 1 thumb ginger, fresh
- If the mix is too thick then add some tablespoons of water.
- Drain the pasta and place it back in the pot. Add the avocado sauce and stir nicely.
- Halve the cherry tomatoes and throw in with pasta.1 cup cherry tomatoes
- Sprinkle with sesame seeds if you have them to hand and season with a bit of salt.1 tbsp sesame seeds, Salt to taste
- Boom! Ready 🙂
NOTES
Oh She Glows
Blissful Basil
Nutrition
Comments
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26 comments
Very easy and loved it. Adding to the rotation. Thank you! (Ginger is not optional for me physically but I haven’t yet tried it in this recipe, I will next time).
So good to hear, Remy!! This one’s deffo a classic in our house too! Glad you liked it.
I just made this dish with zoodles instead of pasta as I am trying to be gluten free – it was really lush. Thank you
1st time trying to make a pasta sauce with avocado. I really liked the idea but did not like the lemon to sour and almost sweet for a pasta sauce. I will try it again with less lemon
Hi Monique, yes definitely play around with the ingredients until you find the right amount for you :). Start slowly, taste test, and add a little more when necessary!
I absolutely love all your recipes. Watching it come alive through the video definitely makes it much more easier and fun to follow the instructions! I tried the dish and absolutely loved it! Thank you for sharing the recipe!
You’re very welcome Nilofer! I’m glad you like the recipes and videos so much. And thank you for letting us know!
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!
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!
Haha, thanks Izzy :). How did the dish turn out? Hope you enjoyed it!
Wasn’t sure what to expect with the Asian infused avocados. I was so incredibly surprised at how flavorful this dish is!! We made it just as described and we love it! It’s now a go to when I’m really hungry, have little time to cook and want to eat something healthy. I had a piece of toast with it and was extremely satisfied. Thanks for the amazing recipe!!
Ahh, thank you very much! It always makes my morning to read a comment like this :). Really glad you enjoyed it, and thanks for writing!
Woah, that’s a great idea to add! Will put it to the notes in the recipe box 😀