I haven’t always been super enthused by the concept of avocado on pasta (isn’t that what pesto is for?) but I decided to give it a try after seeing so many glorious Instagram renditions of the dish. As much as I absolutely love a good pesto (and more importantly, as much as I love a good Parmesan) it’s always handy to have a FODMAP friendlier, vegan, gluten free version of a dish up your sleeve. You know, for your friend with the world’s most unique dietary restrictions. Aka for me.
A lot of Instagram recipes, I discovered, called for things like soaked cashews and/or nutritional yeast. I’m all for this, but I generally find that when the mood for pasta strikes, it strikes. Mumma don’t wan wait for cashews to soak, or for the health food store to open. I want pasta immediately, cheers.
INGREDIENTS – serves 4
1 large bunch of basil (LARGE – get two small if unsure)
1 large bunch dill (repeat this same step above with the dill)
2 avocados, ripe but not brown kinda ripe (I mean they can be but it won’t look as pretty)
Juice of 2 large lemons, plus zest to taste
Good pinch of sea salt
2 tablespoons good quality olive oil
1-2 tablespoons water, if needed
500g gluten free pasta of your choosing
- Bring a large pot of water to the boil with GENEROUS salt. Once boiling, add the pasta and cook as per the packet instructions.
- Once the pasta is nearly cooked, place all the ingredients for the pasta sauce in your food processor, and blend until thoroughly combined and smooth, adding a little bit of water if necessary.
- Drain the pasta, reserving a little cooking liquid, and then pour the avocado herb sauce over the top. Finish with some lemon zest, lemon juice, and a some extra herbs, if you’re feeling fancy.