This recipe uses avocado instead of cream to make a creamy pasta sauce, making it a much healthier alternative. Unlike cream, avocado is free of bad cholesterol and can help raise HDL (the good cholesterol) levels in the body. So do try this recipe, your heart will thank you for it.
You can substitute chicken for prawns or omit the chicken all together to make this dish completely vegetarian.
2 medium sized ripe avocado
Juice from 1 lemon
2 garlic cloves
1 teaspoon salt
1/2 cup fresh basil
4 tablespoons extra virgin olive oil
350g spaghetti (or any other pasta of your choice)
1/2 medium sized onion, finely diced
500g button mushrooms, thinly sliced
300g chicken breast fillet, sliced thinly
1 teaspoon Cajun seasoning
Freshly ground black pepper, to taste
Bring 3.5 Litres of water to a boil in a large pot.
Place the pasta into the boiling water and cook until al dente (approx. 12 minutes).
Drain and set aside.
While the pasta is cooking, make the sauce.
Place lemon juice, olive oil, garlic cloves, avocado, basil, and salt in a food processor and process until smooth and creamy.
Heat a tablespoon of olive oil in a non-stick pan over medium heat.
Cook onion for 1 minute until fragrant.
Add mushroom slices and sauté until tender (about 3 minutes). Set aside.
Spread Cajun seasoning evenly over the sliced chicken fillet. Using the same non-stick pan, cook the chicken without oil for about 2 minutes. Set aside.
Mix in the avocado sauce, sautéd mushroom and chicken into the pasta until well combined. Sprinkle with ground pepper and serve immediately.