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
