This is not a smooth sauce. It is a chunky vegetable mix not very sauce like. The creaminess is only from the avocado chunks.
I cooked the pasta in chicken stock. A lot of it went in the pan to prevent the avocado from sticking to the pan and burning.
That was the only liquid added. No cream in sight.
The pasta was cooked nearly al dente and went in the pan with pasta water to finish cooking. A bunch of parsley, water cress and basil went in last and chunky pieces of Parmesan.
Recipe for 2:
180 g pasta ( papardelle)
2 chicken stock cubes
1 large avocado
2 long red peppers
2 green onions
2 garlic cloves
Salt, pepper, piment d'espelette
Basil, parsley, watercress
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