This pasta was so delicious and creamy, super simple and really cheap. It works out at 37p a serving for the four of us. The prices are based on Tesco, because that is where we do most of our shopping but this recipe could work out even cheaper if you bought in bulk from elsewhere and/or used reduced items.
Pesto – makes about 5tbsp
- 50g sunflower seeds – 37p (£1.10 150g)
- 200g spinach – £1.00 (we actually bought our spinach reduced for 63p, but it is normally £1)
- 2 x cloves garlic – 6p (30p bulb)
- 2 x tbsp olive oil – 11p (£3.60 1Ltr)
- 300g spaghetti – 12p (20p 500g)
- 2 x frozen avocado halves (defrosted) – 56p (£2.50 for approx. 9 halves)
- salt + pepper – 2p
Throw all the ingredients into the blender and mix until nice and chunky. Chunky is good for this because we will thin it down later with the pasta water.
This makes about 5tbsp but we only need half for this pasta.
Next cook the pasta according to the instructions and save some of the cooking water. Then mix the pesto and the avocado into the pasta and some of the cooking water to get a silky sauce.
Voila! It’s done! We ate ours with baby toms (reduced) and homemade garlic flatbread (recipe to come) but thats because we are greedy. You could definitely eat the pasta on it’s own and be completely satisfied!
This more of a template rather than a recipe and subbing some of the ingredients for what you have on hand, find on offer or reduced will result in a different dish each time. The spinach could be substituted for any leafy green, as could the sunflower seeds for any nut. Nutritional yeast or ‘vegan parmesan’ would be amazing sprinkled on the top, we would normally have done this but we had run out and I was feeling too lazy to go to the shop. This would also have raised the price by about 5p, depending how much we used.