$2 avos – a rare treat. This is a super-easy pasta sauce that’s great for summer. You can also jazz this up a bit with a tablespoon of nutritional yeast if you want a slightly more cheesy flavour. Lemon juice is a must – it keeps the avo from turning brown too quickly.
- 1-2 ripe avocados
- Juice from medium-sized lemon
- Fresh or dried basil
- Roasted garlic
- Sundried tomatoes or fresh cherry tomatoes
- Nutritional yeast
Cook the pasta according to instructions on the packet. While pasta is cooking, just blend or mash up avocado and then add the rest of the ingredients. Drain pasta, stir through a little olive oil, and then stir through the pasta sauce. Serve immediately. (This is also goes well with some rocket on the side.)
This is a really easy and tasty dish – the fresh herbs really make it but if you don’t grow your own they can be a bit expensive. It’s fine to use dry ones, or leave them out. Just add some extra seasoning (either the nutritional yeast, and some salt and pepper, perhaps even a sprinkle of paprika or smoked paprika to liven it up a bit). You could possibly use the sauce with the courgette-noodle-not-pasta that a lot of people are into at the moment (see instructions here).
Kīnaki (Serves 4)
- 4 x cloves of garlic finely chopped (or 3 teaspoons of crushed garlic)
- 10 or so white button mushrooms thinly sliced
- 1 x medium-sized onion finely chopped
- A handful of fresh thyme
- A handful of fresh parsley
- 1 x can of coconut cream
- 1/2 cup nutritional yeast flakes
- 2 tablespoons of olive oil (or 2 tablespoons of veggie stock for frying the garlic/mushrooms)
- Dried fettuccine pasta
- Salt and pepper to season
Bring a pot of water to the boil for the pasta. Add a pinch of salt, a dash of olive oil and then cook the pasta according to the directions on the packet. Make sure you stir it occasionally so all of the strands stay separate.
In a large pan, add the olive oil or stock (reserve a little of this for later) and the onion and cook until brown. Next add the sliced mushrooms and the fresh herbs. Cook these for a few minutes until the mushrooms are tender. Take these off the heat and put them on a plate to add to the sauce later.
Return the pan to the stove and add a little more olive oil or stock. Cook the garlic for a few minutes. Next add the can of coconut milk and stir. Once this has started to thicken a little, add the nutritional yeast and some salt and pepper to taste. You may find the sauce thickens up fine on its own. If not, you can add some cornflour or arrowroot to thicken the sauce. If you get a few lumps try and whisk these out (or cheat like me and use a stick blender.)
Finally add the mushrooms and herbs to the sauce. When the pasta is cooked, drain it and add this to the sauce. Stir to coat the pasta with the sauce and then serve. Sprinkle with some freshly chopped parsley, some salt and pepper, and a little nutritional yeast.