Week 8: Avocado Pasta
Sometimes you just don’t feel like cooking. I’ve been having one of those weeks this week. It’s times like these, I try to be flexible. While the original mission of the blog was to try one new recipe a week, this recipe was once a new recipe and has since become a beloved favourite. Luke often requests it, it’s fast, easy, and super delicious. So not only was it a manageable quick dinner after a busy day, but I thought it deserved to be shared with all of you on the blog.
For anyone who hasn’t tried Oh She Glows Creamy Avocado Pasta, we both wholeheartedly recommend it. I’ll admit I was initially skeptical of turning an avocado into a pasta sauce (having worked at Italian restaurants, this was unheard of) but it is delicious, dairy free, and vegan. I may be known to crumble a little goat cheese on top, but sadly we were all out tonight. Here is the link to the recipe.
Ingredients: plan ahead to make sure you’ve got an avocado ripe enough to be mashed into a sauce. You’ll also need to pick up basil, but I usually have the rest of the ingredients on hand (pasta, lemon, garlic, olive oil, S&P).
Timing: 20 minutes start to finish.
Yield: 3 servings
Serving: I like it topped with goat cheese and served with veggies on the side like green beans, broccoli, or roasted carrots & parsnips.
How did it go? Great! Perhaps because I’ve made this a million times, but for real. I throw everything in my mini chopper (first the garlic and basil to chop them, then everything else) while the pasta’s cooking. It’s actually so easy.
Taste: like I said, this is delicious. It’s creamy without any cream. So flavourful. The basil brings freshness, the lemon brings brightness, and the garlic adds a zip. It makes me feel a little healthier about eating a big bowl of pasta, and makes me happy when I get to enjoy the leftovers for lunch the next day (even if it doesn’t look quite as bright and green).
Tips: I prefer 2 tbsp of lemon juice (from one small lemon) which was perfect to give it a little zip. If you don’t add the second tbsp of lemon juice, you’ll likely need another tbsp of olive oil or water to get the sauce to a good consistency. Also, if you’ve got a decent sized avocado, the sauce can comfortably cover an extra ounce or two of pasta noodles. Side note: I usually follow along with the cookbook recipe and I’m not sure if I just never noticed it or it doesn’t say it there, but I have never grated lemon zest on top. Oops. Zest optional?
Luke’s review: the pasta was green, fragrant, fresh. I call it green pasta for its colour and its beautiful green glow. I love this recipe I will die shoveling this into my face thank you and goodnight!
Luke’s recipe rating: two thumbs up