Hello everyone, sorry about the delay it’s been a very stressful but happy ending week. I worked hard last weekend getting photos and recipes together but somehow the odds worked against me to get any of them posted. Last weekend Josh stopped by for some wine and some chats and I turned out some of this pasta in a few minutes. Its a quick and easy meal, it’s relatively cheap and healthy.
It’s a vegan recipe however I did add rennet free parmesan cheese at the end which is totally optional and easily replaceable with nutritional yeast or toasted pine nuts. This recipe really feels like spring to me, and I think replacing the arugula with spinach would be a fine idea or adding fresh peas would be divine.
I have seen a lot of avocado cream sauces popping up lately and a lot of them say not to reheat them but I reheated this for lunch and it was fine. I got 4 servings out of this using about 1 1/2- 2 tbsp of sauce and about 1 – 1/2 cups of pasta per serving. If you are hungry though you could easily only serve two people so doubling the recipe for the sauce may work in your favor if you like a lot of sauce!
Linguine with Arugula and Avocado Cream
- a regular sized box of linguine pasta
- 1 avocado, pitted and skinned
- 3 green onions, trimmed and washed
- 1 clove of garlic
- 1/2 juice lemon
- 2 tbsp olive oil (extra for drizzling)
- a few leaves of fresh basil or 1 tsp of dried basil
- salt and pepper
- 1/2-3/4 cup of arugula per serving
- Parmesan, nutritional yeast or toasted pine nuts (optional)
Bring a large pot of generously salted water to a boil. I used linguine but spaghetti or any long noodle pasta will do. Cook according to the directions and taste preference.
When pasta is half way through it’s cooking point, add garlic and green onions to a food processor and mince. Peel and pit an avocado and add it to the food processor with the lemon juice, olive oil, basil and blend until creamy. Season with fresh cracked pepper and salt.
To prepare the pasta remove a serving of it from the bowl so it’s not completley drained and add a handful of arugula over each serving stirring each bowl to just wilt the arugula. Add about 2 tbsp of avocado cream sauce, turning to coat. Top with a drizzle of olive oil, more fresh pepper, grated parmesan, toasted pine nuts or nutritional yeast.