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Pasta with spicy sauce and avocado pesto

updated

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Ingredients for 3 servings:

  • 300 g pasta
  • 2 onions
  • 5 garlic cloves
  • 1 piece(s) ginger
  • 2 cans of tomatoes, chopped and 50 g coconut powder (instant)
  • salt and pepper
  • 2 avocados
  • 1 pack of basil, fresh or frozen
  • 1 dash of lemon juice
  • Paprika powder
  • curry powder
  • Cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta until al dente. Meanwhile, finely chop the onion, garlic, and ginger. First, sauté the onions in a little oil, then add the ginger and garlic and fry briefly. Then add the chopped tomatoes and let some of the liquid evaporate. Add the instant coconut powder (coconut milk will also work, but the sauce will be thinner, or you’ll need to let it simmer for longer). Season to taste and add the pasta. For the pesto, finely chop the avocado flesh, add the lemon juice and basil, puree everything, and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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