Writers, cooks and food stylists Rosie Reynolds and Eve O’Sullivan have teamed up to write the ultimate healthy weeknight dinner using your well-stocked pantry and no more than two items from the grocery store. Sound like a challenge you’re willing to accept? Pick up a copy and hit the kitchen!
This sauce sounds unusual, but the creamy avocado and fragrant basil make for an indulgent pasta dish without adding meat or dairy. This works best with spaghetti but is great with short pasta, too.
- 1 large avocado, pitted and peeled
- 1/2 bunch basil, shredded, plus a few leaves to garnish
- 3 tablespoons olive oil
- 1 clove garlic, chopped
- 11 ounces long pasta, such as spaghetti or linguine
- Salt and freshly ground black pepper
For the pasta
Put the avocado, basil, oil, garlic, and a generous amount of salt and pepper into a food processor and blend until smooth.
Cook the pasta in a pan of boiling salted water for a minute less than the package directions, drain, then return to the pan with sauce and gently heat through over low heat for 1 minute. Divide between 2 bowls and serve topped with basil leaves and a little more black pepper, if you like.