Recipe: Delicious Vickys Spinach & Avocado Spaghetti, GF DF EF SF NF

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Ingredients of Vickys Spinach & Avocado Spaghetti, GF DF EF SF NF

1. You need 300 g of gluten-free dry spaghetti - dry pasta is almost certainly.
2. It's 1 of large avocado, pitted.
3. Prepare 2 clove of garlic, peeled.
4. It's 30 g of fresh spinach.
5. Prepare 6 g of fresh basil leaves.
6. It's 1/2 tbsp of lemon juice.
7. It's 180 ml of reserved pasta water.
8. You need to taste of salt & pepper.
9. You need of Optional Extra Toppings.
10. Prepare 8 slices of cooked bacon.
11. Prepare 1 tsp of chilli flakes.
12. It's of toasted pine nuts.
13. Prepare of parmesan cheese (see my dairy-free version) / nutritional yeast.

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Vickys Spinach & Avocado Spaghetti, GF DF EF SF NF step by step

1. Cook the spaghetti as the packet directs you to, in salted water.
2. When the pasta is done, add the avocado flesh, garlic, spinach, basil and lemon juice to a blender and pour 120mls (1/2 cup) of the hot pasta water in.
3. Puree smooth, adding up to 60 mls (1/4 cup) more pasta water if required until you reach your desired thickness of sauce.
4. If adding chilli flakes and / or bacon, stir into the sauce after you've pureed it.
5. Drain the pasta and return to the pan.
6. Pour the sauce in, toss gently to coat then serve.
7. Fry or grill the bacon until crispy then chop up and stir into the spaghetti and sauce.
8. Dry fry the pine nuts until they begin to turn golden then remove from the pan to a cool plate immediately. Use as a topping for the spaghetti.
9. My recipe for dairy-free parmesan cheese goes great sprinkled over this. Nutritional yeast flakes would be great too.

It's so different from anything else. People insist on spoiling pasta dishes withe stuff as well. It is the first contract award in the world to be fair, fair and untruthful. Catalan chickpeas and spinach is one of my favorite classic tapas here in Barcelona. Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.