PPN Avocado Pasta

Every now and again I find an avocado in our fruit bowl that is fast approaching the time when it is only good for the compost bin. I am always on the lookout for quick and easy ideas. Avocado as pasta sauce seems a crazy idea but it works. I found out when last week's avocado threatened to ruin. It was a night when I had no energy. I tipped a handful of spaghetti in the pot, added a bit of seasoning and we had dinner on the table before we knew it.

The hot pasta warms the cool avocado but you do need the extra seasoning of the lemon juice, garlic, salt and pepper. I think the suggest basil would also work well. The recipe came from Oh She Glows where Ange obviously has a more powerful food processor than me. My garlic didn't really blend so next time I will use the garlic crusher. I even ended up stirring the sauce with a spoon to get rid of a few lumps.

I first saw this recipe on Bake Bike Blog where Lisa added some asparagus to the mix. I had a bit of leftover vegie haggis on hand so I scattered it on top. The avocado pasta is quite a heavy meal without additional veg or salad. I quite enjoyed it with haggis but in future I would try it with some tomatoes and cucumbers on the side for a really quick meal.

I am sending this to Jacqueline of Tinned Tomatoes who is hosting Presto Pasta Nights #213 this week. The event brings together some of the wonderful pasta dishes in the blogosphere each week and was founded by Ruth of Once Upon a Feast. (And stay tuned for my own round up of my Neb at Nut Roast event - coming soon.)

Previously on Green Gourmet Giraffe:
This time last year: Treacle Scones for Remembrance
This time two years ago: PPN Cavolo Nero and Chickpea Pasta
This time three years ago: Meandering Musings on Split Pea Soup
This time four years ago: Pickled sprouts and vegan cheese doubts

Avocado pasta
adapted from Oh She Glows via Bake Bike Blog

• enough spaghetti for 2 people (Ange suggests 6 oz)
• 1 avocado - needs to be ripe
• 2 tbsp olive oil
• 1-3 cloves of garlic, crushed (I used 1 clove)
• juice of 1/2 medium lemon
• 1/4 tsp fine grain salt
• black pepper
• handful of basil if you have it (I didn't)
• lemon zest, to garnish

Cook the spaghetti according to the directions on the packet - about 10 minutes in salted boiling water. While the pasta is cooking, blend the oil, garlic and lemon juice in a food processor and then add avocado (and basil if using). Continue to blitz until smooth or, if your food processor is like mine and leave a few lumps, give it a quick stir with a spoon at the end. Add salt and pepper to taste. Check seasoning and adjust as necessary (I think I could have done with a bit more lemon juice). When pasta is cooked, drain and stir the avocado sauce through. Serve with salad or steamed vegetables or vegie haggis if you have it.

On the Stereo:
Still: Joy Division