This might be my new pasta obsession – I always have to have one on the go. I would cheerfully lick the blades of the food processor to get at the smears of sauce hiding from my persistent spatula.
The avocado sauce so smooth and has a really good bite of raw garlic; the caramelised fennel gives a great sweet balance to it, with the Parmesan providing the salty umami flavour.
This is easily adapted for all sorts of food intolerance without losing much:
- GF – use GF pasta
- LF – use lactose free cream instead of goats
- Vegetarian – use a vegetarian hard cheese instead of Parmesan
- Vegan – omit cheese
- Nut free – omit almonds
I’m REALLY glad I outgrew my childhood avocado allergy though!
If you wanna make it, the recipe’s here.