I bought an avocado on Saturday and thought about a bit of pasta without anything complicated. The dish turned out vegan.
The avocado I bought was still very unripe, I had problems to get the skin off and the kernel out. But with a good ladle of pasta water, chili, spring onions and garlic the avocado got the right taste. A whole bunch of fresh coriander green made a wonderful dish.
250 g Linguine
homemade veg stock
1 medium ripe Avocado
1 yellow courgette
3 spring onions
3 cloves of garlic
1/2 red chili
1/2 bunch of coriander
1 tbsp chives
1 tbsp parsley
1 tbsp thyme
4 tbsp olive oil
1 ladle veggie stock (cooking pasta water)
Cook the pasta in veg stock or salted water.
Chop onions, garlic, chili, herbs.
Cut courgette into 0,5 cm rings and place in a bowl with 1 tbsp olive oil, thyme and salt and pepper.
Peel and chop the avocado.
In a small pan in some olive oil start with onion and garlic, when they are soft, add chili and avocado.
Saute until soft, add some ladle of stock(pasta water) and season and add the herbs.
In a griddle pan grill the courgettes until they have nice grill marks.
Bring everything together.