Spaghetti with Avocado & Bondwe Sauce
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Aren’t avocados the best? This recipe for spaghetti with avocado sauce takes our love for the fruit to the next level. Avocado is the basis for a super creamy vegetable sauce which is simple, tasty and quick. If you want to experiment with other cheeses to garnish this dish, there are plenty of locally produced varieties to choose from.
Ingredients for 4 servings
300 g spaghetti
300 g cherry tomatoes
100 g bondwe
1 avocado
1 onion
2 cloves garlic
2 tbsp lemon juice
10 ml olive oil
Handful basil
Pepper
Salt
To serve
75 g parmesan cheese
60 g cashew nuts
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (to be still firm when bitten), 6-8 minutes. Drain the water.
2. Rinse the bondwe thoroughly with water. Bring water to a boil and cook the bondwe for 2-3 minutes until it has softened a bit. Drain the water and squeeze out as much water as possible.
3. Chop the onion and garlic. Mix the avocado, garlic, onion, lemon juice, basil and bondwe and blend until smooth. Stir the olive oil into the sauce.
4. Add the sauce to the pasta and toss to coat. Season with salt and pepper. Cut the cherry tomatoes in pieces and carefully mix them through the pasta. You could also use sun-dried or oven-dried tomatoes if you prefer that.
5. Roast the cashew nuts in a dry frying pan. Make sure to put them on low fire and watch them carefully as they burn easily. Grate the parmesan cheese. Serve the pasta with cheese and nuts.
The above recipe has been taken from Cooking in Zambia by Teuntje de Glee, visit the author's website here to get your own copy of the cookbook. Paper copies of the book are also available at Greens&Grains.
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