This easy, creamy, and vegan Avocado and Chilli Oil Linguine takes less than 20 minutes to make. It's full of accessible ingredients and is perfect for a simple weeknight dinner.
About This Avocado and Chilli Oil Linguine
I find it funny how ingredients like Avocado aren't conventionally eaten hot. But, why not? Cause this Avocado and Chilli Oil Linguine is creamy, vegan, spicy, and delicious. I believe it does avocado justice not just in a textural sense (cream-central), but in a flavourful sense too.
Ingredients For This Recipe
- 1 ripe avocado
- 1 stock cube - feel free to use veggie stock or chicken
- 1 tablespoon sriracha, I love to use TABASCO's Sriracha sauce
- ½ lemon, juiced
- 2 spring onions, roughly chopped
- 200ml water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 tablespoon chilli oil, I tend to use LaoGanMa Chilli Oil but feel free to use any other brand too
- 200g linguine
Variations & Substitutions for my Avocado and Chilli Oil Linguine
Now, obviously, the avocado is the queen of this dish and arguably irreplaceable. Therefore, I will provide variations of this recipe for the other elements of this recipe.
- Stock cube - feel free to use any type of stock cube you'd like, vegan, veggie, chicken, fish, or beef!
- Spring onions - these green beauties can be swapped out for half an onion, or you could replace it with a clove of garlic for a bit of flavour.
- Olive oil - if you only have veggie oil, then I'd probably just leave this step out. However, if you have sesame oil, avocado oil, or any other nut oil, feel free to swap them in to replace the goddess that is olive oil.
- Sriracha - this isn't 100% essential to the recipe, but it does add in a natural kick that I think this dish needs. If you don't have Sriracha, then 1. you should go and buy some, and 2. add in ½ teaspoon of chilli flakes.
- Linguine - the best alternative to linguine in my eyes is either spaghetti or tagliatelle. Or, if you don't have any pasta, feel free to use egg noodles if you have them.
Avocado and Chilli Oil Linguine
Easy, creamy, and vegan pasta dish that takes less than 20 minutes to make.
Ingredients Â
- 200g linguine pasta
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper
- 2 tablespoon chilli oil 1 tablespoon chilli oil per serving
For The Sauce
- 1 ripe avocado, stone removed
- 1 stock cube of your choice
- 1 tablespoon sriracha sauce
- ½ lemon, juiced
- 2 spring onions, roughly chopped
- 200ml water
- 1 teaspoon salt
InstructionsÂ
- Begin by adding boiling water from the kettle into a saucepan and placing it on high heat. Once boiling, add in your 200g of linguine with a generous pinch of salt. Cook to package instructions, stirring every now and again.
- Meanwhile, in a blender, add your avocado, stock cube, sriracha, lemon juice, spring onions, water, and salt. Blend until a smooth sauce has formed. Set it aside until your pasta is cooked.
- Once your linguine is ready, drain it and add it back to your saucepan. Pour in the avocado sauce with a tablespoon of olive oil and a teaspoon of ground black pepper. Season with more salt if you'd like depending on your taste. Place the pan on a low heat and stir the linguine until every part of it is coated in your avocado sauce.
- Share the pasta evenly between two bowls and top with 1 tablespoon chilli oil in each bowl. Enjoy!
Notes
Once you've blended up your avocado sauce, feel free to add in more water to the blender if you feel it's too thick.Â
Tried this recipe?Let us know how it was!
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