You need to like avocado to enjoy this dish but I created it for those who crave creamy pasta's but cant tolerate the heavy cream and gluten! This is a great alternative that will satisfy that craving with added nutrients such as fibre, protein and various vitamins!
Ingredients (4 serves)
250g Gluten Free or Wholewheat Pasta
2 large bunches of asparagus
2 small- medium ripe avocado, halved and peeled with the pit removed
2 garlic cloves, peeled
1/4 cup plain Greek yogurt (swap for coconut if going dairy free)
1/4 cup fresh parsley leaves
1/4 cup fresh basil leaves
1 lemon, juice
1 tablespoon extra-virgin olive oil
4 small green onions thinly sliced (about 1/2 cup)
2 cups fresh silverbeet
1 cup frozen peas
Freshly grated Parmesan optional for serving
Bring a large pot of salted water to a boil. Add the pasta. About 3 minutes before the pasta is due to finish cooking to al dente (according to package instructions), add the asparagus and cook an additional 3 minutes, or until the pasta is al dente. Reserve 1 cup pasta water, drain the pasta, and set aside.
While the pasta cooks, prepare the sauce. Add the avocado, garlic, Greek yogurt, parsley, basil, lemon juice, salt, and pepper to a food processor or blender. Process on high for 20 to 30 seconds, until smooth, stopping to scrape down the bowl as needed.
In a large saucepan or Dutch oven, heat the olive oil over medium low. Add the green onion and cook 2 to 3 minutes, until soft. Add the silver beet and peas and cook another 2 minutes, until the arugula is wilted. Remove the pan from the heat and stir in the drained pasta and asparagus. Add the avocado sauce and toss gently to combine, adding a bit of the reserved pasta water as needed if the pasta is too thick or clumping together. Taste and add additional salt and/or pepper as desired. Serve immediately with some grated parmesan on top.