Avos – The Perfect Pasta Partner For World Pasta Day
Hoping to pull off the perfect pasta this World Pasta Day, 25 October 2021? Well, then you need to Add an AVO, the perfect pasta partner. Move over cream and mushrooms, because no self-respecting pasta dish should be caught without an avocado or two!
It’s true, avocado is fast becoming the go-to ingredient in uber-trendy pasta dishes, and with good reason too. Avos are versatile, quick, and easy to prepare, and add just the right buttery texture required from cream-based pasta dishes, without the cream. That makes them the ideal alternative to use in dairy-free dishes.
Now we’re not just saying that because we’re avo mad – the trendsetters say so too!
Goop.com calls the pureed avocado sauce in its vegan Creamy Avocado Pasta ‘a revelation’, while Delish maintains that it’s Avocado Alfredo Pasta is ‘SUPER creamy, while still managing to feel much lighter than your average Alfredo. We’re in love!’
The world’s no. 1 chef, Gordon Ramsay, adds basils leaves, garlic, olive oil, and salt to mashed avo to create avo pesto for his pasta, describing it as ‘the sauce that amazes’.
And in a slightly bizarre dish that combines two of the biggest avo social media trends in recent years, the culinary team at The Dr. Oz Show brings together avo toast and pasta in its Avocado Toast Pasta. ‘If you think avocado toast is good — try avocado toast pasta! With tomatoes and parmesan, it makes a deliciously trendy meal,’ the team maintains.
So go on, whip up a pasta for the family on World Pasta Day, but be sure to add an AVO!
Lemony Avocado Pea Pasta
- Serves 2
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 35 minutes
Ingredients:
- 140 g spaghetti
- 2 large ripe avocados, peeled and diced
- 100 g frozen petits pois or garden peas
- Finely grated zest of 1 lemon
- 4 tablespoons finely grated Parmesan
- 2 tablespoons chopped fresh dill
- 50 ml avocado oil or extra virgin olive oil
- Sea salt and freshly ground pepper
Method:
Bring a large pan of lightly salted water to a boil and cook spaghetti according to instructions on the packaging. Add the peas for the last 2-3 minutes. Drain and reserve ¼ cup of the cooking water.
Toss the pasta and peas with diced avocado, and cooking water, stir in the lemon zest and 3 tablespoons of the Parmesan, the reserved cooking water, and the avocado oil.
Season with salt and pepper, and then pile it into two serving bowls. Sprinkle the dill and the remaining Parmesan over the top and serve immediately.
For further information and avo recipes, visit www.avocado.co.za, like @iloveavocadoSA on Facebook, and follow @iloveavossa on Instagram.