Another winning dinner! This recipe is vegan-friendly, contains no gluten, dairy, egg or nuts and the best part about it is with the avocado you get the creamy pasta vibe without the cream..
You will need:
Gluten free noodles of your choice (for paleo you can use kelp noodles or courgette pasta. I used rice noodles as we were feeding a few and they are cheap from asian food stores or the supermarket (they can be found in the international food isle). I used one large packet of rice noodles, I have thrown out the packet so I will get back to you on the grams.
2x large Avocados or 3x small-med, roughly smashed
Large Handful of Parsley
Large Handful of Basil
4x Gherkins, chopped into pea-sized pieces
4-5 Cloves of garlic, chopped finely
Juice of 5 Lemons
2 T Coconut oil
2 T good quality olive oil.
(All of the above can be adjusted to taste)
To make: Cook noodles as per packet directions until nearly al dente. Drain the noodles and set them aside. Heat coconut oil in large fry pan or wok on med heat and add chopped garlic. Careful not to burn the garlic. Once aromatic, add gherkins, fresh herbs, noodles, lemon juice and lastly olive oil and avocados and stir through until all is well combined. Serve hot or cold with more fresh lemon juice, herbs, olive oil and salt and freshly ground black pepper on top to your taste preference.
This is a very cost effective and not to mention quick and easy pasta bowl. You could glam it up with more greens, there’s lots of beautiful courgettes and broccoli about at this time of year. Toasted pine nuts or cashews would also go well. Or for those with the mentality of ‘it’s not a meal unless there’s meat’ top with chopped preservative and msg free bacon.
The picture doesn’t really do the pasta justice…it tastes so much better than you could guess. We all had seconds.
xx. Aunty Lonnie