Avocado and Chilli Oil Linguine
Easy, creamy, and vegan pasta dish that takes less than 20 minutes to make.
Servings: 2 Portions
Ingredients
- 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
Instructions
- 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.