Spring is here and so is fresh local asparagus! Take a simple pasta dish to the next level with a rich garlic and lemony avocado sauce making this asparagus pasta dish irresisible!
This recipe came together with very little effort when you have fresh local produce it takes just a little thought. Sometimes, all it requires is taking a look at what’s in the refrigerator and some creative thinking. This sauce reminds me of a pesto sauce but in this case it has avocado which is what gives this sauce it’s creaminess. I love the flavour and the richness this pasta has and it is such a healthy pasta choice with all of the ingredients offering it’s own nutritional value and goodness!
For this recipe, I wanted to add some fresh local asparagus and so rather then cutting the asparagus, I thought the next best thing was shaving the asparagus stems. That way it can easily wrap around the pasta and the sauce would adhere to the shavings. Broccoli adds more depth, taste and nutritional value. This dish is so easy to make any day of the week! Garnish with pecans or walnuts, and fresh basil.
RECIPE INGREDIENTS
Pasta: choose a pasta of your choice, most pasta’s are vegan, another words, no eggs are added or you can always go with a gluten-free pasta as well.
Vegetables: I wanted to keep the green theme for this recipe and it just happens asparagus is in season and I had broccoli and scallions in my refrigerator. You can substitute shallots for the scallions if you like since but have a mild onion taste.
Sauce: consists of spinach, parsley, basil, avocado, garlic, lemon juice, olive oil, salt and pepper, all added to a food processor or blender
Garnishing: I have to say by adding pecans as a garnish really set the stage for this pasta dish, they really compliment the flavours! Slice a few leaves of basil as well.
REASONS TO MAKE THIS DELICIOUS VEGAN PASTA RECIPE
- easy recipe to make
- loads of rich flavours and creamy texture
- takes under 30 minutes to make
- you would impress your family and friends
- a healthy pasta that is loaded with nutrient rich ingredients
- the extra sauce can used on sandwiches, burgers, used as a pita dip, salads and stir-fries
HOW TO MAKE THIS RECIPE
Avocado sauce: add all of the ingredients to the food processor except for the olive oil, and while the food processor is on, stream the olive oil to create a creamy consistency.
Veggies: leave this for last, once the pasta is almost cooked, then sauté your vegetables, then add your avocado sauce, pasta and reserved pasta water, toss and blend in all of the sauce, until the pasta is thoroughly covered.
WHEN MAKING THIS DELICIOUS RECIPE
Since this is a vegan pasta recipe, there are other choices of gluten-free pasta to use for this recipe. A rice pasta, quinoa or chickpea can be easily substituted.
When making the avocado sauce, I basically added a handful of spinach and I know I said 1 cup in my recipe and a handful would roughly be the same amount. It is important that the avocado’s you use are ripe, and if they have started to turn brown, then I would suggest not to use them.
I experimented with the amount of asparagus to use for this recipe and 10-12 stems was the right amount. I used a peeler to shave the stems and I would suggest to not remove the bottom woody part of the stem, as I found it helpufl to use that part to hold on to when shaving the stems.
Sometimes we want an easy quick meal that has lots of flavours, and this pasta dish definitely has that! You don’t need to be a vegan to enjoy this delicious satisfying dish. However you decide to serve this delicious pasta recipe, the flavours are fresh and so flavourful with lovely texture with each bite. Happy Eating!
TRY THESE OTHER DELICIOUS ASPARAGUS RECIPES
Spring Pasta with Creamy Avocado Sauce - Vegan
Equipment
- food processor or blender
Ingredients
Creamy Avocado Sauce: makes 1 cup
- 1 cup organic spinach leaves
- 1/4 cup fresh parsley
- 1/2 cup fresh basil, loosely packed
- 2 medium avocados
- 2 cloves garlic
- 2 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Pasta:
- 8 oz pasta
- 1/2 tsp salt
- 2 tbsp extra virgin olive oil
- 2 scallions, chopped
- 1 cup broccoli, cut into bite size pieces
- 10-12 asparagus stems, shaved
- 1/4 cup pecans or walnuts, chopped
Instructions
- Bring a large pot of water to a boil. Add salt and pasta and follow package instructions until al dente; and drain. Reserve about 1/2 cup of pasta water.
- In a food processor or blender, add and blend spinach leaves, parsley, basil, and garlic, lemon juice, salt and pepper until the ingredients are finely chopped, then gradually add the olive oil, to create a smooth sauce about 1 minute. Set aside.
- On medium heat, add olive oil to a large skillet, then add chopped scallions, sauté for about 1 minute, then add broccoli, shaved asparagus (use a peeler to shave the stems) and half the reserved pasta water. Sauté for couple of minutes until tender.
- Transfer the pasta, 3/4 cup of the avocado sauce and the remaining reserved pasta water to the skillet and toss until well blended. Toss for a couple of minutes, and decided whether you want to add the remaining avocado sauce. Serve hot, and garnish with chopped pecans and asparagus.
