When you have a perfect avocado sitting on the counter...don't just mash it on toast - try this super-charged vegan pasta dish! Avocado's velvety texture makes it a wonderful cream substitute in both sweet and savoury recipes. Here it's combined with plenty of lime and our mighty moringa to create a zingy summer pasta sauce that's full of both flavour and goodness.
Ingredients:
1/2-1 tsp Aduna Moringa Powder
1/2 avocado
juice from 1/2 lime
1 tbsp apple cider vinegar
1 tbsp olive oil
pinch of sea salt
black pepper to taste
small bunch of asparagus
large handful of frozen peas
2 servings of brown rice spaghetti/linguine
Method:
To make the pasta sauce, add all of the ingredients to a blender (I use a Nutribullet) and blend until smooth and creamy. If you would like the sauce to be thinner, you can add some water.
Cook the pasta according to the packet instructions. Chop the asparagus into bite-sized pieces and add to the pasta pot along with the frozen peas for the last few minutes of cooking time.
Once the pasta and veggies are cooked, drain and stir through the sauce. Season to taste and garnish with some extra black pepper and chilli flakes.
Enjoy!
Recipe by Charley's Health
