I haven’t always been super enthused by the concept of avocado 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.
WHY AVOCADO PASTA?
Avocado and pasta seem like two things that shouldn’t mix. Normally, I’d be inclined to agree. However, when it comes to adding a creaminess to a quick vegan dish, avocado cannot be beaten. They’e easy to find, not a niche ‘health food’ and gracefully take on any flavour assigned to them.
It’s important to note, for my FODMAP friends, that avocado has high amounts of the polyol sorbitol. Monash considers them FODMAP friendly at 1/4 -1/8of an avocado, so proceed with caution if you find avocado triggers you.
That said, a lot of vegan alternatives tend to be high in FODMAPS, and I think avocado is the best of the bunch. Girls gotta eat, you know.
I’M NOT HERE FOR FODMAP DISCUSSIONS
Ok great, because I spend enough time fixating on what I can and can’t eat. If you’re on the hunt for pasta recipes, may I kindly suggest this halloumi, white sauce and pumpkin pasta bake, or this cacio pepe style pasta with crunchy potatoes, zucchini and spring herbs?
AVOCADO HERB PASTA
- 1 large bunch of basil LARGE - get two small if unsure
- 1 large bunch dill repeat this same step above with the dill
- 1-2 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
- 500 g 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.