Lemon, Garlic and Chilli Avocado Sauce (Vegan)
This is hardly a recipe - you blitz the ingredients and cook some pasta and you're done. But it's worth sharing because it's totally delicious!
I've suggested some swaps you can make if you can't find all of the ingredients. You can also ditch the pasta and mix the sauce through roasted vegetables or cooked rice or even use it as a salad dressing. It also freezes really well if you make a big batch. It's creamy, flavour-packed and super simple - what more do you want!?
Lemon, Garlic and Chilli Avocado Sauce (Vegan)
Serves 4
1 avocado, skin and stone removed
1 garlic clove, grated
1 red chilli, finely chopped (or use 1 tsp dried chilli)
1 lemon, zest and juice (or use a splash of wine vinegar)
2 tbsp oil
100g spinach (or kale or parsley or basil)
pinch of sea salt and freshly ground black pepper
To serve:
300g dried spaghetti (or any pasta)
Parmesan, for grating
Cook the spaghetti to packet instructions - make sure the water is really well salted. Meanwhile, blitz all of the sauce ingredients in a food processor with 200ml of water until smooth.
Drain the pasta, reserving a little of the cooking water. Return to the pan with the sauce and the reserved water and toss to combine. Stir over a high heat for a couple of minutes until the sauce coats the pasta.
Season with a little more salt and pepper to taste and then serve with a coating of Parmesan, if you like.
I've suggested some swaps you can make if you can't find all of the ingredients. You can also ditch the pasta and mix the sauce through roasted vegetables or cooked rice or even use it as a salad dressing. It also freezes really well if you make a big batch. It's creamy, flavour-packed and super simple - what more do you want!?
Lemon, Garlic and Chilli Avocado Sauce (Vegan)
Serves 4
1 avocado, skin and stone removed
1 garlic clove, grated
1 red chilli, finely chopped (or use 1 tsp dried chilli)
1 lemon, zest and juice (or use a splash of wine vinegar)
2 tbsp oil
100g spinach (or kale or parsley or basil)
pinch of sea salt and freshly ground black pepper
To serve:
300g dried spaghetti (or any pasta)
Parmesan, for grating
Cook the spaghetti to packet instructions - make sure the water is really well salted. Meanwhile, blitz all of the sauce ingredients in a food processor with 200ml of water until smooth.
Drain the pasta, reserving a little of the cooking water. Return to the pan with the sauce and the reserved water and toss to combine. Stir over a high heat for a couple of minutes until the sauce coats the pasta.
Season with a little more salt and pepper to taste and then serve with a coating of Parmesan, if you like.
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