We’ve been hit with some cold and rainy weather here in northern Italy. How best to survive it? with a lil’ Comfort food!
Ok, I admit, I shouldn’t be buying avocados in Italy, they are imported from South Africa, or South America most of the times. So sustainably speaking (and being a slow food student) it’s not the best of choices…BUT everyone does their best (at least I try to) and once in a while I allow myself, and as my chemistry teacher always says… Life is a compromise…
Anyways this pasta is so delicious and sooo creamy, It’s extremely easy and fast to make.
Note: I used nutritional yeast, which is basically flakes of yeast, very tasty and a good source of B12, so good for vegans that can’t get B12 from most plant foods. And it’s often used instead of parmesan. I sprinkle it on all sorts of things..salads, curries, veggies etc.
If you can’t find it, you can make this vegetarian by using parmesan instead.
•INGREDIENTS• (for 2 servings)
→ 180 gr pasta (I used whole wheat)
→ 1 ripe avocado
→ small bunch of basil
→ juice of 1/2 lemon
→ 2 tbls nutritional yeast
→ 1 small garlic clove
→ salt & pepper
→ couple of spoons of water
→ drizzle of extra virgin olive oil
→ cumin & red pepper (optional)
Put a pot of water to boil. While waiting, make the sauce: in a small food blender add all the ingredients and blend until smooth, taste and adjust salt & pepper if needed.
Once the water is boiling add some coarse salt and cook the pasta. Drain al dente, keep some of the cooking water and dress the pasta with the sauce. Add some of the cooking water if needed to make it even more CREAMY.
Drizzle some olive oil and serve.