🥑 Quick Recipe: Pasta with Avocado Cream and Vegetables
1. Cooking the Pasta and Vegetables 🥕
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Cook the corn and rice pasta in boiling salted water according to cooking times.
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At the same time, steam the vegetables (e.g., broccoli, carrots, green beans, zucchini) until tender but still crisp.
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Reserve a generous ladleful of the pasta cooking water before draining.
2. Preparing the Avocado Cream 🥣
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In a blender, combine the flesh of one ripe avocado, the juice of half a lemon, a drizzle of extra virgin olive oil, a pinch of salt, and pepper.
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Blend until a smooth cream is obtained. If too thick, add very little water (or cooking water) until the desired consistency is reached. You can also add basil or mint leaves for an extra touch.
3. Assembly and Creaming ✨
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Drain the pasta and transfer it to a large bowl.
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Add the avocado cream and mix well to coat the pasta evenly.
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Add the steamed vegetables and gently mix to distribute them.
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If necessary, add some of the pasta cooking water to make the sauce creamier.
4. Serving 🍽️
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Serve immediately, garnishing with another pinch of pepper, chopped parsley, or seeds (e.g., sesame or sunflower).
