Wednesday, August 3, 2011

15 minute Creamy Avocado Pasta

I got this recipe from Oh She Glows!  There are awesome step-by-step pictures on her blog post! 

Yield: Serves 2

1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
2-3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
1/2 tsp kosher salt, or to taste
~1/4 cup Fresh Basil, (probably optional)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
Freshly ground black pepper, to taste

    1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
    2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
    3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. 
    Serve noodles plain or I think it would be great with a Grilled Chicken or Shrimp
    Makes 2 servings.
    Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.  However, I did have some extra sauce and put it in a container and it did store well for over a day in my fridge without browning (I'm assuming cause of the lemon in it).  So, I do believe if you cooked new noodles and then added the cold sauce to the noodles it would be fine.  
    Let me know if anyone tries it!.