Creamy Avocado Pasta

Serves 4-6
by Gina Hughes

This is an amazingly simple recipe … and totally delicious in its simplicity. But there are also lots of toppings you could add that would compliment it beautifully, such as:

  • panfried bacon or pancetta
  • oven roasted tiny tomatoes with a few fresh basil leaves,
  • garlic and parmesan croutons
  • roasted crushed hazelnuts
  • labne topped with fresh pine nut pesto
  • chargrilled red peppers and / or chillies
  • sour cream and homemade sweet chilli sauce

In fact, the list is endless! For a grain free version serve with spiralised zucchini, and with a lovely big fresh salad you have a wonderful meal in front of you.

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Need

  • 2 small cloves garlic, peeled
  • 30 g fresh basil leaves
  • 60 g fresh lemon juice (zest lemon before juicing – put aside for serving if using)
  • 40 g Cobram Estate Extra Virgin Olive Oil olive oil BUY
  • 200 g avocado flesh (approx 1 very large or two medium)
  • 40 mls filtered water
  • 1 tsp Pink Salt Flakes sea salt flakes BUY
  • Freshly ground pepper to taste
  • Pasta
  • 1.2 Litre water
  • 20 g olive oil
  • 1 tsp sea salt flakes
  • 500 g dried pasta of choice

Do

1  

Place garlic into TM bowl and chop for 3 sec/speed 7.

2  

Add basil and pulse 1 sec/Turbo twice.

3  

Add remaining sauce ingredients and mix 10 sec/speed 5.

4  

Scrape around sides and repeat until mix is smooth.

5  

If the mixture is too thick, add another 20mls water and repeat.

6  

Season with salt and pepper and set aside. Do not clean bowl.

7  

Add water, olive oil and salt to TM bowl and heat 10 mins/100ºC/speed 1.

8  

Add pasta through hole in lid, and cook time as per packet directions/100ºC/Reverse/speed soft.

9  

Drain pasta and put into a mixing bowl. Top with avocado sauce and stir through.

10  

Serve topped with grated lemon zest or other topping of choice.

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