Most of the times I have my pasta with tomato sauce, like arrabiata, but sometimes it is nice to switch things up a bit. Seeing that I had a leftover avocado from making spring rolls (you can find that recipe HERE), I wanted to try and make a creamy avocado sauce. This sauce is very easy and only has six ingredients: avocado, nutritional yeast, water, salt, pepper and oregano. If you prefer to add more flavours to it, definitely let me know how it turned out!

One note I do have to make, is that this dish does not look good as a leftover. The awesome green colour this sauce has when it is fresh turns a not-so-attractive brown after a night in the fridge. The flavour was still awesome and creamy though, so it is not a mayor issue to me.

Ingredients for two people:

• One zucchini, diced into half slices
• One eggplant, cubed
• 1 tsp. of olive oil
• A pinch of salt and pepper
• One large avocado
• 10 grams of nutritional yeast
• 1 tsp. of dried oregano
• 150-200 grams of dry pasta

Instructions:

1. Preheat your oven to 200 degrees Celsius
2. Add your zucchini, eggplant, olive oil, salt and pepper to a baking tray or dish and give it a quick stir. Place in your oven for 40 minutes, stirring halfway
3. With 10 minutes remaining for your vegetables, bring some water to a boil and cook your pasta
4. Meanwhile, add your avocado, 100 mL of water, your nutritional yeast and your dried oregano to a container and use an emersion blender to blend it until smooth, season to taste with salt and pepper
5. Once your pasta is done, drain it and add your sauce to the pasta
6. Serve the pasta and the roasted veg togheter, or mix them before serving
7. Enjoy!

I served mine with these Quorn vegan filets I wanted to try out, you can find my blogpost about my first experience on this site. Spoiler alert, they were bland: I didn’t want to eat it seperately, so I cut it into strips and mixed it through. Next time I would serve this pasta with faux chicken strips by de Vegetarische slager or Vivera instead!