vegetarian

15 Minute Creamy Avocado Pasta – Best Pasta Sauce And Super Fast to Make

I discovered this pasta sauce recently and it instantly became a favourite. It is quite simply the most delicious sauce that I have ever tasted. We had it last night when we came back from a day in the city. And Steven has asked for it again tonight. How could I refuse when it lets me off the cooking duties this easily??

15 Minute Creamy Avocado Pasta

"Creamy, thick, and rich with lots of garlic flavour and a hint of lemon. This is my newest favourite pasta dish. The avocado works wonderfully in this recipe to create a sauce so creamy and thick, you will think there is cream hiding in there.

Yield: Serves 2

Ingredients:

1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
1-3 garlic cloves, to taste (I used 3 and it was super 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, (in my case I added some frozen pesto I had)
2 tbsp extra virgin olive oil
2 servings/5-6 oz of your choice of pasta
Freshly ground black pepper, to taste
 
Directions:

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. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately."

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Read more: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/#ixzz2zSNmGj5x

15 Minute Creamy Avocado Pasta — Oh She Glows
Oh…my….gosh. Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is. [And yes, I said ‘store’. As in singular…We’re small town folk.] You can whip up this pasta

Half a Cup of Cilantro / Coriander – 25/365

I do a lot of cooking. We are vegetarian and I eat almost exclusively a plant based diet. I cook all our food from scratch and love to make meals that are interesting, tasty and full of herbs and spices as well as being nutritious. In a recent +Meatless Monday posting I came across a recipe for a vegetarian Moroccan Tagine (recipe link below).  When Steven came back from Halifax on Saturday, he brought me a set of lovely stainless measuring cups and I set about making this new recipe, using the measuring cups. I prefer to gather all my ingredients together before starting my preparations and as I chopped the fresh cilantrol leaves into the measuring cup, I thought how lovely they looked on the black stove top. So of course this is the photograph I took of it.

The recipe was a success, but in future I will make one that does not call for curry powder as such, but uses the individual spices, which will be far more interesting, I'm sure. : (https://plus.google.com/109740683483472985149/posts/7SXPQRkfssA

#365project +G+ 365 Project by +Simon Davis-Oakley +Patricia dos Santos Paton
#foodphotography   #food   #cooking   #vegetarian