Spaghetti with avocado herb sauce
,When the weather is blustery outside, and you'd like dinner in 12 minutes, this is your dish. It's pleasing and decadent. It has all the lushness of a butter and cream-based sauce, but it's avocado doing the job. You can use basil or coriander leaf (cilantro) in the sauce depending on what's more available in your area. Where I live, we can get large bag of cilantro for very little, so I make it with that. But the basil version is brilliant, too. In fact, I hope you'll try both versions over the coming months.
Firstly, cook your spaghetti in heavily salted boiling water, according to the packet. Times vary depending on the brand, so I'll defer to those instructions. Set a timer, and while the pasta is cooking, whip up this sauce:
Sauce for 4 people:
2 ripe avocados (assume 1/2 avocado per person),
5 cloves garlic, peeled, chopped
1/3 cup of good olive oil,
1 big handful of fresh basil (or cilantro),
Generous pinch of salt,
2-4 tablespoons of nutritional yeast
Combine all in a blender or food processer. Taste to see what it needs. More salt? A little water to loosen the sauce? More basil? Set it aside until your pasta is ready & drained (keep a little pasta water on hand in case). Toss together in a large bowl, add reserved pasta water if it looks a little dry/stiff & sprinkle with a generous grind of black pepper. Garnish with basil leaves? Sun-dried tomatoes? Up to you.
Serve at the table, family-style. I guarantee your guests will love it.
NB. I often make this for myself in which case I make a regular batch of the sauce -- you may as well use all the avocados -- and then put the extra portion of sauce in the fridge for another day.