by Aileen McMillan, first published in The Flying Shingle Monday, June 30, 2014
A recipe created by Angela Liddon – found in the Oh She Glows cookbook
The excellent Oh She Glows cookbook, written by a Canadian self-trained chef and food photographer, contains over 100 vegan recipes. This award-winning cookbook recently made the New York Times and Publishers Weekly bestseller lists. It’s widely available and reasonably priced.
I have been trying many of Angela’s recipes and found the following one is an easy, quick, healthy pasta sauce to top any type of noodle, but my usual choice is zucchini spirals made on my new spiraliser (available at Colleen’s!)
9 ounces (255 g) uncooked pasta
1 to 2 cloves garlic, to taste
¼ cup (60 mL) fresh basil leaves, plus more for serving
4 to 6 teaspoons (20 to 30 mL) fresh lemon juice, to taste
1 tablespoon (15 mL) extra-virgin olive oil
1 ripe medium avocado, pitted
¼ to ½ teaspoon (1 to 2 mL) fine-grain sea salt
Freshly ground black pepper
Lemon zest, for serving
While the pasta cooks, make the sauce. In a food processor, combine the garlic, basil, and pulse to mince.
Add the lemon juice, oil, avocado flesh, and 1 tablespoon water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add another 1 tablespoon water. Season with salt and pepper to taste.
Drain the pasta and place it back in the pot. Add the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.
Top with lemon zest, pepper, and fresh basil leaves, if desired.