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
- Preheat your oven to 200 degrees Celsius
- 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
- With 10 minutes remaining for your vegetables, bring some water to a boil and cook your pasta
- 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
- Once your pasta is done, drain it and add your sauce to the pasta
- Serve the pasta and the roasted veg togheter, or mix them before serving
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!