Published: February 22, 2019
In the latest in our exclusive series, the Sydney-turned-New York cook shares her not-so-secret ingredient to making creamy dairy-free pasta dishes
Avocado is one of my family meal saviours. Since they joined me in eating vegetarian meals at home for dinner, avocado has become a regular on our table, bolstering salads, adding nourishment to noodle bowls, and boosting the creaminess of savoury oats, congee and soups.
Rich with vitamin K, folate, vitamin C and potassium, avocado is also a silky addition to a dairy-free pesto.
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