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    Home » Recipes by Meal Type » Vegetarian Dinner Recipes

    Jun 27, 2013 · Modified: Jul 21, 2022 by Becca Heyes · This post may contain affiliate links · 32 Comments

    Creamy avocado and rocket pasta

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    Creamy avocado and rocket pasta

    If I ever became vegan for whatever reason, I know that the thing I'd miss most would be dairy. Eggs, I could quite happily live without. Meat, I already do live without. But I don't often find vegan ways of creating creaminess all that inspiring. Blended tofu, processed nuts, soy-based dairy alternatives... none of these really light my fire. Avocado, on the other hand, totally does it for me. It's a great vegan way of adding creaminess to a dish. I'm sure you've all seen avocado pasta before, but avocado and rocket pasta is far more flavourful - much better than pure creaminess without any real taste.

    Creamy avocado and rocket pasta

    As you can see from the haphazard way that the spaghetti is dolloped into the bowl, I'm not always the tidiest of people - but somehow I'm a perfectionist simultaneously. Growing up, my bedroom was always an absolute tip - it's a bit embarrassing really. Just piles of stuff everywhere. Yet at the same time, my CDs and books were all alphabetised, and the clothes in my wardrobe were hung up in categories (actually these last few things are still true...). So although I wiped the edge of the bowl carefully for this picture to ensure there weren't any stray flecks of green, the pasta itself is just a big mess. I never quite understand what goes on in my brain.

    Creamy avocado and rocket pasta

    Anyway, get on this one quickly while it's still summer. I feel like such a British cliché because I seem to always be talking about the weather, but it's chucking it down with rain today. Despite summer only having officially started a few days ago, it feels like autumn is just around the corner, so these fresh, summery recipes need to be made soon!

    (PS. be aware that all of my posts for the next million years are going to include roasted garlic, ever since I wrote that post about how to make roasted garlic. I usually only roast a small amount at a time, but since I wanted a few bulbs roasted for the photo, I now have loads to use up. Sorry! If you don't have any and don't want to make any, just use raw garlic, but only use one small clove!)

    Creamy avocado and rocket pasta
     
    Recipe Type: Main meal
    Author: Becca @ Amuse Your Bouche
    Prep time: 15 mins
    Total time: 15 mins
    Serves: 2
    Ingredients
    • 150g pasta
    • 1 clove garlic (or 2-3 cloves roasted garlic - see below)
    • 50g fresh rocket (arugula)
    • 1 avocado
    • 2tbsp fresh lemon juice
    • 1tbsp olive oil (optional)
    • Salt
    • Black pepper
    Instructions
    1. Boil the pasta according to the instructions on the packet.
    2. Meanwhile, blitz the garlic and rocket in a food processor until finely chopped. Add the avocado and lemon juice, and blitz again. If the mixture looks too dry, you might like to add a small amount of olive oil to moisten it. Season to taste.
    3. When the pasta is ready, drain it and add the sauce. Cook, stirring constantly, over a low heat for 5 minutes, until the sauce is heated through.
     
    3.2.1251

    Click to find out how to make roasted garlic.

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    Comments

    1. Fern E says

      April 09, 2016 at 8:22 pm

      I can't understand what went wrong with mine - or if perhaps I'm just not a fan of avocado/rocket (I've never really used either so I couldn't pick out which one it was that I didn't like). It was almost unbearably bitter as an aftertaste. Any suggestions on what might have gone wrong? It was hard to swallow it was so bitter.

      Reply
      • Becca @ Amuse Your Bouche says

        April 11, 2016 at 11:18 am

        Oh I'm sorry to hear that! Did you try any of the rocket on its own? It's probably that which tasted bitter, it's got quite a strong peppery flavour so it could just be that you're not a rocket fan (or it could have been a bad batch?). Maybe next time you could try spinach or another milder green :)

        Reply
    2. Katrine says

      January 16, 2015 at 10:50 pm

      The mix of advocado and aragula was brilliant!! I rosted the garlic with some mushrooms and added a few yellow tomatos. Yummy!!

      Reply
      • Becca @ Amuse Your Bouche says

        January 17, 2015 at 8:41 am

        Oooh roasted mushrooms would be SO good with this! Sounds lovely! :)

        Reply
    3. sabina says

      June 16, 2014 at 10:03 am

      For anyone who doesn't have a processor, I made this the lazy way last night.
      Dumped the avocado (and fetta, sorry not vegan) in the bowl, lemon juice, pepper, then a big handful of rocket, more lemon, then hot pasta on top and stir it all up. Bit of crunch is nice. Esp when you are a lazy cook like self. i'm going to do again with garlic and pine nuts......

      Reply
      • Becca @ Amuse Your Bouche says

        June 16, 2014 at 12:24 pm

        That sounds great! And feta sounds like an amazing addition :)

        Reply
    4. Ruveen says

      April 08, 2014 at 4:48 am

      Hi there, I just made this for dinner with brown rice fettucine as the pasta and it was so delicious. Its such a great recipe for the current season, Spring. Its very bright and flavorful and felt guilt free! Thank you!

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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