Roasted garlic and avocado pasta

Roasted garlic is one of the best things ever. All you need to do is chop the top off the bulb of garlic, wrap in tin foil and pop in the oven at about 180C for 30 minutes. Once roasted, it is gooey and can be eaten as it is. Some spread on toast, others straight from the bulb. I think it makes a brilliant ingredient in a sauce which is actually otherwise raw. If you don’t want to use roasted garlic, try using some garlic powder or even just sauté fresh garlic in a pan until golden. I’ve added Soya beans for protein and I’ve started using miso instead of salt or stock like Dr Greger does.

Serves 4

Prep time 35 minutes if roasting garlic

Cooking time 15 minutes

Total around 50 minutes


1 bulb roasted garlic (not clove, BULB!)

1/4 lemon, juice of

1 avocado

1 tsp miso paste

1 handful basil

1 cup cooked Soya beans

Twist of black pepper

300g pasta (I used spelt fusilli)


1) Preheat oven to 180C

2) Chop the top off a bulb of garlic so you can see a cross section of the cloves. Wrap in Tim foil and roast for 30 minutes. Once roasted, allow to cool so you can handle it and squeeze the cloves from their papery skin.

3) Cook the pasta according to packet instructions

4) While pasta cooks, use a food processor to combine the garlic, lemon juice, avocado, miso, most of the basil (reserve some for garnish), and the pepper. Process until smooth.

5) Drain the pasta and combine with the sauce. Add the Soya beans. Briefly return to the stove to ensure everything is heated through and hot. Serve between 4 dishes and garnish with the remaining basil.

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