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 minutesmins
Cook Time15 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: dairy free, plant based, vegan
Servings: 2People
Calories: 860kcal
Author: BENJAMIN
Ingredients
Pasta
300gdried pasta(most dried pasta is vegan, but check ingredients)
Sauce
1largeavocado, soft and ripe(flesh only, discard skin and stone)
20gfresh chives(finely diced)
10gfresh basil leaves(finely diced)
5gfresh parsley leaves(finely diced)
1clovegarlic(peeled and minced)
1/2teaspoonsalt
2tablespoonslight olive oil
1teaspoonfresh lemon juice
1teaspoonbalsamic 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.