Welcome to a dairy‑free delight! Avocado, with its creamy texture and nutrient‑rich profile, has become a staple in vegan kitchens. This quick pasta recipe showcases avocado as the star of a silky sauce, free of dairy and ready in under 30 minutes.
- 200 g ripe avocado, peeled & pitted
- 80 g whole wheat spaghetti (or any gluten‑free pasta)
- 100 g cherry tomatoes, halved
- 10 g fresh basil leaves, torn
- 5 g garlic, minced
- 15 g extra‑virgin olive oil
- 10 g lemon juice (freshly squeezed)
- 2 g sea salt
- 1 g freshly ground black pepper
1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 120 ml of pasta water before draining.
2. Make the avocado sauce by blending the avocado, olive oil, lemon juice, garlic, salt, and pepper in a food processor until completely smooth. If the mixture seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
3. Combine the drained spaghetti with the avocado sauce, tossing to coat fully. Gently fold in the cherry tomatoes and basil – the heat from the pasta will lightly wilt the greens, revealing their bright colors.
4. Serve immediately, topped with an extra sprinkle of basil or a drizzle of olive oil. Pair this dish with a fresh green salad or steamed veggies for a balanced meal.
Why avocado works best in sauces: its monounsaturated fats provide a rich mouthfeel that mimics butter, while its potassium content boosts hydration. No dairy needed – just simple, wholesome ingredients.
Save time and taste by using a frozen bag of avocado halves – they'll thaw in the microwave for just a minute or two, skipping the chopping step. For a gluten‑free version, replace spaghetti with zucchini noodles or cauliflower rice.
Final thought: This dairy‑free avocado pasta is not only a crowd‑pleaser but also a nutrient‑dense, plant‑based comfort dish. Enjoy the creamy goodness without any dairy, and feel proud of every wholesome bite.