I feel like I’m jumping on the bandwagon a bit here with this post…I’m not vegetarian nor will I ever be but this recipe did catch my eye because it involves avocados. It seems like you can pretty much make anything with avocados these days from the super popular (and simple) avocado on toast to the really ‘out there’ chocolate avocado pudding.
Avocados are surging in popularity right now and it’s no wonder. In spite of being very high in fat and cholesterol, avocados are also high in carotenoids which work as antioxidants and protect you against eye disease. When paired with other carotenoid rich vegetables (as easy as slicing them into a salad) they also help you body absorb even more good stuff. Avocados are also high in fibre and in the oleic acid, both of which help to send ‘I’m full’ messages to your brain.You know what else is really cool about oleic acid? It helps reduce LDL cholesterol while increasing HDLcholesterol and that is a GREAT thing.
The ‘Oh She Glows’ vegetarian food blog is also creating a lot of buzz right now. Angela Liddon started the blog in 2008 in order to recover from an eating disorder. Her aim is “to inspire others to embrace more plant-based foods in their diet without feeling deprived”. Her blog photos are mouth watering and her recipes look amazing..I’m excited t try more than a few. And one other really cool thing is that she recently published the ‘Oh She Glows’ cookbook which features delicious sounding recipes like Rad Rainbow Raw Pad Thai and Glazed Lentil Walnut Loaf.
So without further adieu, here is my attempt at making the 15 Minute Creamy Avocado Pasta from the Oh She Glows blog. Thanks Angela! Want to save this recipe? Enter your email below and get this post sent straight to your inbox. Plus, I'll send you my weekly newsletter featuring the newest and best Dish 'n' the Kitchen recipes every week!
Ingredients:
- 2 medium sized ripe Avocado, pitted
- 1 lemon, juiced + lemon zest to garnish
- 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
- 4 tbsp extra virgin olive oil
- 6 servings/6 oz of your choice of pasta
- Freshly ground black pepper, to taste
- starchy water from the boiled pasta
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. It’s going to be quite thick so you can add several tablespoons of hot pasta water to thin it out until your desired consistency.
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 6 servings.
Note: I found that the avocado sauce really cooled the pasta down. I reheated it gently on medium heat just until it was warmed through. You get the most health benefits from non cooked avocado so it’s best to reheat as little as possible.
