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Creamy Avocado & Herb Vegan Pasta

This quick, easy vegan pasta has layered flavours with fragrant fresh herbs, lemon juice, balsamic vinegar and a twist of black pepper. Recipe from veganrecipebowl.com
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Italian
Keyword: dairy free, plant based, vegan
Servings: 2 People
Calories: 860kcal
Author: BENJAMIN

Ingredients

Pasta

  • 300 g dried pasta (most dried pasta is vegan, but check ingredients)

Sauce

  • 1 large avocado, soft and ripe (flesh only, discard skin and stone)
  • 20 g fresh chives (finely diced)
  • 10 g fresh basil leaves (finely diced)
  • 5 g fresh parsley leaves (finely diced)
  • 1 clove garlic (peeled and minced)
  • 1/2 teaspoon salt
  • 2 tablespoons light olive oil
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon balsamic vinegar
  • few grinds of black pepper

To garnish

  • a few sprigs of fresh parsley

Instructions

  • Cook pasta according to packet's instructions.
  • While the pasta is cooking, put the avocado flesh, herbs, garlic and salt in a bowl and mash with a fork until smooth and creamy. Stir in olive oil, lemon juice, balsamic vinegar and a few grinds of black pepper. Taste and adjust if needed - adding more pepper if too lemony, or more lemon if too peppery.
  • Once pasta is cooked, drain and return it to the warm pan. Add the avocado sauce and stir through until pasta is well coated. Serve and garnish with a few sprigs of parsley.

Notes

The avocado sauce keeps for up to two days in the fridge, but once mixed with pasta serve and eat promptly.