I haven't always been super enthused by the concept of avocado on pasta (isn't that what pesto is for?) but I decided to give it a try after seeing so many glorious Instagram renditions of the dish. As much as I absolutely love a good pesto (and more importantly, as much as I love a good Parmesan) it's always handy to have a FODMAP friendlier, vegan, gluten free version of a dish up your sleeve. You know, for your friend with the world's most unique dietary restrictions. Aka for me.
A lot of Instagram recipes, I discovered, called for things like soaked cashews and/or nutritional yeast. I'm all for this, but I generally find that when the mood for pasta strikes, it strikes. Mumma don't wan wait for cashews to soak, or for the health food store to open. I want pasta immediately, cheers.
Although the title suggests that you can use anonymous herbs of your choosing, I'd highly recommend basil and dill. I tested the recipe with a bunch of different herbs (a bunch... get it) and I found that dill and basil not only complimented each other, but also the light creaminess of the avocado, and the lemony tang of the... lemon.
INGREDIENTS - serves 4
1 large bunch of basil (LARGE - get two small if unsure)
1 large bunch dill (repeat this same step above with the dill)
2 avocados, ripe but not brown kinda ripe (I mean they can be but it won't look as pretty)
Juice of 2 large lemons, plus zest to taste
Good pinch of sea salt
2 tablespoons good quality olive oil
1-2 tablespoons water, if needed
500g gluten free pasta of your choosing
1. Bring a large pot of water to the boil with GENEROUS salt. Once boiling, add the pasta and cook as per the packet instructions.
2. Once the pasta is nearly cooked, place all the ingredients for the pasta sauce in your food processor, and process until thoroughly combined, adding water if necessary.
3. Drain the pasta, reserving a little cooking liquid, and then pour the avocado herb sauce over the top. Finish with some lemon zest, lemon juice, and a some extra herbs, if you're feeling fancy.