Creamy Avocado Pasta with Plant-based Chicken

Avo lovers, here is a beautifully creamy and zesty avocado pasta for you 💚

Nick made me this pasta back in Barcelona in 2016. 💕

It’s amazingly fresh and I love it served both, warm and cold.

Sometimes I replace plant-based chicken in this recipe with sliced fried mushrooms and sliced sundried tomatoes.

🍽 Serves 3-4

🕘 20-25 minutes

Ingredients

• 3 avocadoes

• Handful of basil

• 1 clove of garlic

• 1 tsp salt

• 2 Tbsp lemon zest

• 2 Tbsp lemon juice

• 1 Tbsp hemp oil @hemp.nz

• 1 tsp olive oil

• ½ pack chicken-style strips @birdseye_au

• ½ pack fettuccine or spaghetti pasta

• Pinch of capsicum flakes/ chili flakes if you want a spicy kick

• Fresh basil to serve

• Salt and pepper to taste

Instructions

1. Cook the pasta according to the packaging. Prepare all the ingredients.

2. Fry plant-based chick*n: Heat olive oil and place frozen strips. Fry for 8 minutes, tossing occasionally.

3. To make the sauce: In a food processor, place avocadoes, basil, garlic, lemon zest, salt, lemon juice, hemp oil. Blend until smooth.

4. Drain the pasta, don’t rinse it. Add avocado sauce and plant-based chick*n. Mix well.

5. Serve with more fresh basil and capsicum flakes/chili flakes.

6. Enjoy! 💚

Watch a short tutorial on Instagram