Now, we know it sounds a bit weird to combine fruit and hot pasta. At first, we weren't convinced either. Has the world just gone completely avocado-crazy?! But, then we tried it...
Imagine the soft, creamy texture of a perfectly ripe avocado combined with the warm embrace and comfort of a bowl of fresh pasta. It's a match made in heaven! This could totally become your new favourite week night meal, or dinner party staple.
Impress guests with your new pasta making skills, or use store bought gluten-free tagliatelle. Either way, everyone's in for a treat.
1 1/2 cups (7 1/2 ounces) brown rice flour, plus more for dusting
1/2 cup (2 ounces) tapioca starch
4 large eggs
1 teaspoon xanthan gum
1/2 teaspoon Kosher salt
Small bowl of water
2 small courgettes (zucchini)
1 ripe, soft avocado, halved
Handful of fresh basil leaves
1/2 cup caper berries
1/4 cup pine nuts, lightly pan roasted
1/2 fresh lemon
Avocado oil or Macadamia oil, to finish.
METHOD FOR MAKING PASTA:
1. In large bowl, whisk together brown rice flour, tapioca starch, salt and xanthan gum. Add eggs. Switch to a wooden spoon and stir until a dough forms. Generously dust your counter with brown rice flour. Turn dough out onto counter and knead a few times until fairly smooth. Let the dough rest on a covered bowl for a few minutes whilst preparing the filling.
2. In a medium bowl, finely mash cooked pumpkin using a fork or potato masher. Add the chopped sage leaves and salt and pepper to taste, mixing thoroughly. Set aside.
3. Divide dough into four equal pieces. Work with 1 piece at a time, keeping the rest covered. Press the dough down with your palms to flatten it slightly. Using a pasta machine, set at the widest setting, run the dough through twice. Continue rolling dough through successively narrower settings until you reach the second-to-last setting.
4. Cut dough sheet in half horizontally and pass each through the tagliatelle or fettuccine cutter. (The spaghetti setting is too thin for this gluten-free pasta.) Dust pasta with brown rice flour and place on a rimmed baking sheet. Repeat with remaining dough pieces.
**If you don't have a pasta machine, you can still use make sheets by rolling out the dough on a flat surface using a rolling pin, folding the rolled out dough over on itself 2-3 times and rolling out again to form a thin sheet. Then simply cut thin strips in the pasta sheet using a sharp knife. It's a bit more work, but still works just fine.
5. Dust pasta with brown rice flour and place on non-stick baking sheet. Repeat with remaining dough pieces.
6. Using a fork, finely mash half the avocado in a small bowl. In a separate bowl, using a hand peeler, peel thin slices of zucchini lengthways to make long zucchini ribbons. Finally, de-stem the caper berries - leaving a few with stems to garnish later - and lightly toast the pine nuts in a hot pan over medium heat.
7. Bring a pot of salted water to a boil. Cook pasta until tender - about 5 minutes (or follow on pack instructions if using store bought). Strain the pasta, leaving 1/4 cup of the pasta water in the pot. Pour the pasta back into the pot, adding the mashed avocado and courgette/zucchini ribbons. Season with salt and black pepper and a few glugs of Avocado oil before lightly stirring the avocado through to coat all the pasta and ribbons.
8. Finally serve the pasta onto warmed plates. Garnish with freshly torn basil leaves, caper berries and sprinkles of pine nuts. Dress with a generous squeeze of fresh lemon and a drizzle of Avocado oil or Macadamia oil - and enjoy!