Brain Sauce Pasta
Brain Sauce Pasta
Ingredients
For the Brain Sauce
- 3 egg yolks
- 2 anchovy fillets
- 1/4 cup pepitas
- 1/4 cup cashews
- 1/2 avocado
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup water, plus more as needed
For the Pasta
- 1 pound pasta, cooked according to package directions
For Garnish
- 1/2 teaspoon chili flakes, or to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon extra virgin olive oil, for drizzling, optional
Instructions
- 1
Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, prepare the brain sauce. Combine the egg yolks, anchovy fillets, pepitas, cashews, half an avocado, 2 tablespoons of extra virgin olive oil, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 cup of water in a blender.
⏱️ 3 min
- 3
Blend the mixture on high speed until it is completely smooth and creamy. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 4
Transfer the cooked pasta to a large pan or skillet over low heat. Pour the prepared brain sauce over the pasta.
⏱️ 1 min
- 5
Stir the pasta and sauce together thoroughly, ensuring every strand is evenly coated. If the sauce appears too thick, add small amounts of the reserved pasta water, stirring continuously, until the sauce coats the pasta beautifully and is creamy.
⏱️ 3 min
- 6
Divide the pasta among serving bowls. Garnish each serving with a sprinkle of chili flakes and chopped fresh parsley. For an extra touch, drizzle with an additional tablespoon of extra virgin olive oil if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brain Sauce Pasta
For the Brain Sauce
- 3 egg yolks
- 2 anchovy fillets
- 1/4 cup pepitas
- 1/4 cup cashews
- 1/2 avocado
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup water, plus more as needed
For the Pasta
- 1 pound pasta, cooked according to package directions
For Garnish
- 1/2 teaspoon chili flakes, or to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon extra virgin olive oil, for drizzling, optional
Instructions
- 1
Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta is cooking, prepare the brain sauce. Combine the egg yolks, anchovy fillets, pepitas, cashews, half an avocado, 2 tablespoons of extra virgin olive oil, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 cup of water in a blender.
⏱️ 3 min - 3
Blend the mixture on high speed until it is completely smooth and creamy. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 4
Transfer the cooked pasta to a large pan or skillet over low heat. Pour the prepared brain sauce over the pasta.
⏱️ 1 min - 5
Stir the pasta and sauce together thoroughly, ensuring every strand is evenly coated. If the sauce appears too thick, add small amounts of the reserved pasta water, stirring continuously, until the sauce coats the pasta beautifully and is creamy.
⏱️ 3 min - 6
Divide the pasta among serving bowls. Garnish each serving with a sprinkle of chili flakes and chopped fresh parsley. For an extra touch, drizzle with an additional tablespoon of extra virgin olive oil if desired.
⏱️ 1 min