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.
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.
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!)
- 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)
- Black pepper
- Boil the pasta according to the instructions on the packet.
- 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.
- 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.
Click to find out how to make roasted garlic.
Many thanks for the recipe. It was amazingly tasty and I added some mushrooms, green onions, basil, oregano and jalapeno. The final thing was just incredible.
I came to your blog to read up on SEO tips and I stuck around because your pictures are aaaaamazing!!! I just forwarded my hubs the avocado pasta recipe. WE are a tiny bit obsessed with avocado. Do you have a tutorial on how to take great images, too? I'm adding you to my list of blogs lady jane!!! Next, Im going to check out your stuff about helping me make money from my blog!
Thanks for all your sharing and helpful tips!
Becca @ Amuse Your Bouche says
Hey Goldi, thanks so much!! :) I haven't done a tutorial like that myself but if you haven't yet read the Tasty Food Photography ebook from Pinch of Yum, it's an absolute must - the only reason my photos improved!!
I really liked this recipe! I used spinach instead of arugula (couldn't find any nearby) but am curious to see what it will taste like when i DO find some. I also used about 3 cloves of garlic instead of 1 but next time I'll roast the garlic since the garlic is basically raw when you heat it up with the avocado blend...too strong!
Becca @ Amuse Your Bouche says
Haha yep that's why I said if you're using raw garlic just use one small clove!!! It'll definitely be more flavourful with rocket instead of spinach, it's got that great peppery flavour! Glad you liked it anyway :)
This looks so Delicious love garlicky pasta and with Avacado in it I have to try this !
I made this last night. Slight variation: I added chopped spinach leaves - topped with freshly grated Parmesan. I think next time I'll add another garlic clove (I didn't roast them)... Or let the mixture age a little bit before using it. Quite tasty!
Janet Poppolardo says
Love this! I just tried it and it was delicious. I actually made a lighter version because I added twice the pasta with the same amount of sauce...minus rocket I used baby greens...and it was still moist and creamy.
[email protected] eco friendly homemaking says
Oh this pasta looks so good!
Caroline Hurley says
This is my kind of pasta! It looks so beautiful and creamy...I cannot wait to make this! Such a great idea.
[email protected] says
I love the look of your photos- do people actually arrange bowls of pasta so the noodles are all going in the same direction? Is that what you mean? (ohmygoodness)
But yes, avocado lends such nice creaminess- I threw it in some black bean dip the other day and loved it! Will have to try this pasta, soon, too since...how can you go wrong with pasta, avo, and roasted garlic? You can't :)
P.S. Speaking of being British/talking about the weather, have you ever read the book "Watching the English", by Kate Fox? Highly recommend it- talks about the weather speak and 'rules' of English society and culture. So fascinating! My Brit husband gave it to me as a gift when we were dating and wow did it explain a lot, haha.
[email protected] says
Haha not necessarily all in the same direction, but I've seen people swirling it into neat little bundles - like this http://www.skinnytaste.com/2012/10/spaghetti-with-creamy-butternut-leek.html I think it looks beautiful but most of the time I don't have the patience!
Ooh no I've not read that but it sounds like my sort of book, I'll give it a look :)
Daniela @ FoodrecipesHQ says
Scrumptious dish. This is the kind of pasta I like to cook and eat these summer days!