I usually like my pasta with some kind of tomato-based sauce, but when I saw this recipe for Avocado pesto pasta from vegan chef Chloe, I just had to try it. (And yes, I know that Chloe’s photo is about 100 times better than mine. But it’s pretty much the same recipe, honest.)
Oh, wow! It was delicious and creamy and satisfying. The only changes I made to the recipe were to use a bit less olive oil (three tablespoons for a half recipe instead of four); and a slightly higher sauce-to-pasta ratio (200g for a half recipe instead of 225g).
I also learned something about packaging when I shopped for pine nuts. Pine nuts for “eating” cost £3.50 for a 100g package in the produce section, whilst pine nuts for “cooking” in the baking aisle are a quid cheaper for the same size package. Caveat emptor!
This is not an especially frugal recipe, what with the pine nuts and avocado and fresh basil, but still much cheaper than restaurant fare. And being vegan means it’s free from any artery-clogging and karma-harming animal products.