



ingredients

Makes 2 servings

Wheat Tagliatelle 170g

1/2 lemon, juice and zest

1/2 teaspoon of salt

2 tablespoons extra virgin olive oil

cloves of garlic to taste (2 give a lot of taste)

1 ripe avocado pitted

ground black pepper, to taste





Method

Bring water to a boil in a medium saucepan. Add your tagliatelle, reduce the heat and cook al dente (it took me about 8 to 10 minutes). Meanwhile, put your lemon juice, salt and olive oil in a bowl and finely chop your garlic. Crush your avocado until smooth and combine. When pasta is completely cooked, drain and put in a large bowl. Pour in your creamy avocado sauce and stir until all pasta is covered. Garnish with lemon zest and black pepper and serve immediately.





Creamy Avocado Pasta Vegan Recipe:





I. BLOOD. LOVE. LAWYERS. Seriously. I do not think anyone will ever understand how important they are to me. As a result, I try to incorporate them into just about every thing I cook, and it was during one of those love-led love affairs that I designed this recipe. It's very fast (the longest thing to do was my complete wheat pasta), healthy and, of course, delicious - not to mention a great way to use avocados that may have become a little browner than you wish it. Personally, I like to use tons of garlic (five pods?), But if you're not a fan as big as me, you'll be more than enough. The only disadvantage of this small beauty of a dish is that it does not warm up well because of the avocado. But in my opinion, this is a price that is worth paying!10 min>10 min>20 min