Stop what you’re doing right now, because you need to make this creamy avocado pasta! Irresistible deliciousness with a fresh and creamy profile.
With added vitamins and minerals thanks to @naturesfarmersea OG Sea Moss Gel this avocado pasta sauce is one you’ll have on recipe repeat.
If you haven’t yet tried @naturesfarmersea Sea Moss Gel, the OG is a perfect starting point as it’s so simple to add to recipes with a subtle and refreshing citrus profile, not to mention delicious right of the spoon also.
RSF | V
What you need:
1 cup basil
1 avocado
2 garlic cloves
Half a lemon, squeezed
1 heaped tbsp @naturesfarmersea OG Sea Moss
1/2 cup parmesan cheese
2 tbsp olive oil
1/2 cup water
1/4 cup feta, sliced
250g spaghetti
1/2 cup baby tomato’s, halved
Salt, pepper, chili flakes
How to:
1. In a large pot over medium heat, fill with water and bring to the boil. Add spaghetti and cook until al dente. Drain and rinse.
2. In a blender or food processor combine basil, avocado, garlic, lemon, sea moss, parmesan, olive oil and water. Blend until smooth. Add a tbsp of water at a time if needed to thin sauce.
3. In a saucepan over low heat, drizzle a tablespoon of olive oil.
4. Add cooked fettuccine, and pour over avocado sauce.
5. Add baby tomatoes, feta, and season with salt pepper and chili flakes.
6. Serve and enjoy.
With added vitamins and minerals thanks to @naturesfarmersea OG Sea Moss Gel this avocado pasta sauce is one you’ll have on recipe repeat.
If you haven’t yet tried @naturesfarmersea Sea Moss Gel, the OG is a perfect starting point as it’s so simple to add to recipes with a subtle and refreshing citrus profile, not to mention delicious right of the spoon also.
RSF | V
What you need:
1 cup basil
1 avocado
2 garlic cloves
Half a lemon, squeezed
1 heaped tbsp @naturesfarmersea OG Sea Moss
1/2 cup parmesan cheese
2 tbsp olive oil
1/2 cup water
1/4 cup feta, sliced
250g spaghetti
1/2 cup baby tomato’s, halved
Salt, pepper, chili flakes
How to:
1. In a large pot over medium heat, fill with water and bring to the boil. Add spaghetti and cook until al dente. Drain and rinse.
2. In a blender or food processor combine basil, avocado, garlic, lemon, sea moss, parmesan, olive oil and water. Blend until smooth. Add a tbsp of water at a time if needed to thin sauce.
3. In a saucepan over low heat, drizzle a tablespoon of olive oil.
4. Add cooked fettuccine, and pour over avocado sauce.
5. Add baby tomatoes, feta, and season with salt pepper and chili flakes.
6. Serve and enjoy.
