An easy versatile no-cook pasta sauce made with creamy avocado flavoured with garlic, lemon, parsley and labneh can be served with eggs for breakfast!
Prep Time10 minutesmins
Cook Time11 minutesmins
Total Time21 minutesmins
Course: Breakfast, Main Course
Cuisine: American, Italian
Servings: 2people
Author: Famidha Ashraf
INGREDIENTS
200gramspasta of your choiceshell shape or spaghetti
1large ripe avocado
1garlic clove
1green chillioptional
Fresh coriander leavesfreshly chopped
juice of half a lemon
2tablespoonsfull-fat labnehgreek or hung yoghurt
2tablespoonsextra virgin olive Oil
½teaspoonItalian seasoning
salt and pepper to taste
½cupcherry tomatoeshalved
½medium-sized red onionsliced (optional)
1teaspoonbalsamic vinegaroptional
2 to 3hard-boiled eggsto serve along
Freshly grated parmesan
INSTRUCTIONS
Boil the pasta
Boil the pasta according to the instructions on the package. If instructions are not clear, just bring a large pot of heavily salted water to a boil. Add the pasta, bring it to a full boil, and then cook for 6 to 12 minutes depending on the pasta type. Keep checking a piece to see if they are cooked through by taking a small bite or cutting through the centre of a piece. If it is raw, there will be a white line.
Prepare the sauce
While the pasta boils, make the sauce using a food processor. Add the garlic, basil or parsley leaves, avocado, green chilli, labneh or Greek yoghurt, lemon juice, olive oil, dried herb seasoning, salt and pepper and process until all comes together and is smooth. Do stop to scrape down the jar as needed.
Plate and serve
Drain the pasta and put it back in a large bowl. Add the avocado sauce and fold gently ensuring all pasta is coated with the sauce. Fold in some cherry tomato and sliced onions (optional). Divide into the serving bowls and garnish with some grated parmesan. Serve topped with halved boiled eggs. (you may chop and fold in the boiled eggs, but I prefer this way)