Spinach and avacado pasta
Author: Seema Nair
Serves: 4
- Spinach and avocado sauce :
- 1 cup spinach wilted
- 1 avocado cubed
- 1 handful fresh English basil
- 2 springs fresh thyme
- ½ lemon juice ( replacing lemon with lime will spoil the dish)
- 5 cashew nuts / any nuts except peanuts
- For cream sauce:
- 2 garlic chopped
- ½ tsp butter / olive oil ( I've used oil)
- ¼ cup milk / fresh cream ( I've used milk)
- 1 table spoon plain flour / corn flour ( I've used corn flour )
- ½ tsp crushed black pepper
- ¼ tsp of salt or to taste
- 250g angel hair pasta
- Cook pasta in a large vessel filled ½ with water. Add ½ tsp of salt and a tablespoon od oil.
- Wilt the spinach in some oil or you can blanch it in water. If you like eating raw spinach in salads, use it that way.
- In a blender add all the ingredients for the spinach and avocado sauce and grind it to fine creamy paste.
- Keep a medium size pan to heat adding oil.
- When the oil is heated add chopped garlic and saute it.
- When the garlic is soft add the flour and roast carefully till the rawness is gone.
- Slowly add cream or milk and combine it to a smooth paste.
- Season it with salt and pepper.
- Add in the cooked drained pasta in to the cream sauce along with the green sauce.
- Combine everything with breaking the pasta.
- If you want this is the time to add cheese for more creaminess.
- Enjoy !
Recipe by Seemology at https://www.seemology.com/spinach-and-avacado-pasta/
3.5.3208