Friday Fuel: Creamy Avocado Pasta

If you’re feeling lazy, this is the ultimate dinner to try. It’s quick, easy and so delicious! Halve ingredients to serve 2.

INGREDIENTS

13 oz spaghetti

Green avo sauce

2 avocados

1/4 cup olive oil

2 cups fresh herbs (I like using mint and basil)

1/2 cup grated parmesan or nutritional yeast

Zest and juice of 1 lemon

2 cloves minced garlic

Sea salt, to taste

1 cup reserved pasta water

Crunchy herb topping

1 tbsp olive oil

2/3 cup panko breadcrumbs

1/3 cup pine nuts 

1/2 cup chopped flat-leaf parsley

3 tbsp grated lemon zest

Salt, to taste

 

INSTRUCTIONS

Cook spaghetti according to packet instructions, reserving 1 cup pasta water. Place all green avo sauce ingredients in a food processor or blender. Blend until smooth and creamy. Meanwhile, for the crunchy herb topping, heat oil on frypan over medium to high heat. Pour in pinenuts, stirring until toasted, followed by the panko breadcrumbs. Continue to cook until lightly brown then remove from heat. Fold through remaining ingredients. Pour avo sauce over the cooked pasta and toss to combine. Distribute spaghetti amongst bowls and top with crunchy herb topping. Serves 4.