From taking a glance at the title this recipe may seem unconventional, or perhaps different to what you are accustomed to. However, don’t let your previous experiences with avocado (I’m thinking the basic avocado toast) put you off incorporating it into other dishes because I can assure you it can work some wonders. It is time for us to push the beloved avo toast to the side (of course don’t neglect it) and make the green goodness a star of a different dish because let’s be realistic, it deserves more attention.
Inspired by creamy Italian pasta sauces which, for my inconvenience, are usual dairy-based, I constructed this recipe that delivers the satisfaction and characteristics of your Mediterranean favourites. The beauty of this recipe is the convenience of it, it really is a throw-it-all-in procedure requires your blender to do the work and for you to do the enjoyable part – eating. It can be eaten warm as a hearty dish, or cold as a pasta salad for lunch; it really is up to you how you want to enjoy it.
It is green, it is fun, and it is nutritious. Packed full of avocados, chili, lemon, miso and nuts, this creamy avocado sauce is guaranteed to make your skin glow and heart sing – you can alter the strength and sharpness to suit your tastebuds, which makes it the ultimate personal dish.
A handful of nuts (I used walnuts and almonds)
2 cloves of garlic
1 tablespoon of brown miso paste
Juice of 1 lemon
1 tablespoon of maple syrup
2 tablespoons of olive oil
1/2 teaspoon of chili flakes
1/2 teaspoon of salt
Pinch of black pepper
2 tablespoons of nutritional yeast (optional)
Water to blend
4 medium beetroots
2 tablespoons of olive oil
Salt and pepper
4 servings of pasta (I used wholemeal penne)
A handful of frozen peas
Preheat the oven to 190℃.
Wash but don’t peel the beetroot, and slice into half-moon wedges. Place on a baking tray, drizzle with olive oil and season with salt and pepper. Bake for 50 minutes in the center of the oven.
Cook the pasta according to the instructions in well-salted water. 5 minutes before the end add the frozen peas and cook until tender. Drain the pasta and transfer to a bowl with a splash of the cooking water.
Half the avocados and remove the stone and skin, slice and transfer to a blender (or bowl if using a hand blender).
Transfer the remaining sauce ingredients to the dish with the avocados, and blend with a splash of water until a smooth, creamy and thick sauce forms (due to the almonds there may still be grains, but this is the desired texture – like pesto).
Fold the avocado sauce through the pasta and peas. Serve the dish immediately topped with beetroot, fresh chili and chopped nuts, or store refrigerated in an airtight container for up to two days (the sauce may turn grey / dark green, this is normal for avocados – no need to panic).
Enjoy the hearty goodness of the avocado and the sweetness of the roasted beetroot, and make sure to share some with your family and friends, if you can resist finishing the whole thing, as it is a real crowd pleaser dish.