Ok, so I just moon walked into the kitchen to cook myself something tragic with the leftovers in my fridge, and just so happened to cook a pretty damn tasty dish that was ready to eat in the time it takes to cook the pasta. I use a couple of tricks to make this dish extra special. Avocado’s make a healthier substitute for cream in pasta sauce, using starchy pasta water helps the sauce to stick to the pasta and a cheeky yolk thickens the sauce when it is mixed in, just like in a Carbonara.
- 1 small leek
- 1 small red onion
- 1 clove of garlic
- 1 lemon
- 1 ripe avocado
- a few glugs of olive oil
- a handful of pinenuts
- a handful of grated cheddar
- 1 egg yolk
So… fill a saucepan with water, bring to the boil then add the pasta. Cook for around 15 mins until al dente (and keep 3 tbsp of the cooking water)
Roughly chop the leek and red onion, and crush the garlic clove with the back of your knife. In a saucepan, add a glug of oil and slowly cook your leeks, onions and pine nuts, stirring so they don’t stick to the bottom. Zest half your lemon and add to the leeks and onions. Squeeze the juice from half the lemon and add to the mixing bowl.
To make the avocado, mash up in the bowl with the lemon juice, cheese, egg yolk salt, pepper and another glug of olive oil.
Pasta should now be ready. Pour 3 tbsp of the cooking water into the avocado mix and stir to make a chunky sauce. Stir the drained pasta into the frying pan and mix everything together. Take the pan off the heat and after a couple of seconds stir in the avocado sauce.
All done in around 15 minutes.Bloody fab!