Recipe- Easy To Make Creamy Avocado And Rocket Pasta

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

Ingredients

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)
Salt
Black pepper

Method

- 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.