There’s no way on this earth I could ever live without creamy, indulgent pasta dinners, especially in autumn/winter. Unfortunately though, shop-bought pasta sauces are full of hidden sugars and I will always advise to stay away from pasta (or anything) made from heavily refined white flour as it is nutritionally inferior to wholewheat pasta or brown rice pasta. I know it’s tempting to throw a couple of Dolmio or Lloyd Grossman jars into the trolley, but it’s actually cheaper and more convenient to make your own sauce, and this one takes less than five minutes. Hurrah!
If you love avocados, you’ll love this. If you’re more into chunky tomato and basil sauces, simply swap the avocados for a tin of chopped tomatoes or better yet a few large organic tomatoes. Easy peasy!
On a nutritional side note*If you suffer from IBS or diarrhoea/tummy problems after eating, brown rice or brown rice pasta is a good option for you as it’s made from ground brown rice rather than wheat, so it’s less likely to cause inflammation in the gut. It’s also naturally gluten-free. Brown rice pasta is particularly high in insoluable fiber, which doesn’t break down in water, stays whole in your digestive tract and is responsible for giving you healthy stools. Since swapping my much-loved wholewheat pasta for brown rice pasta, my IBS has improved dramatically, and I can enjoy indulgent pasta dishes like this one without feeling bloated/uncomfortable.
All you need is:
Brown rice spaghetti (or your choice of pasta)
1 garlic clove
tbsp olive oil
handful of basil
juice of half a lemon
salt & pepper
All you have to do is:
Blend the avocado, olive oil, garlic, salt, pepper, lemon juice and basil together until smooth. Once your pasta is cooked and drained, toss it into the sauce with a splash of the pasta water. Add chilli flakes if you fancy a kick!
This is the first savoury recipe I’ve shared on here, so let me know if you like it and/or want to read more.