Tuesday, February 5, 2013

In the Kitchen: Creamy Avocado Pasta

The local supermarket is going experience an avocado shortage pretty soon. First thing you have to know is that I LOVE avocados. I can eat them plain, with salt and pepper, or just with sriracha, they're delicious any way. Needless to say, when I stumbled upon this recipe for an Avocado cream sauce, I was ecstatic!

This is actually the easiest sauce I have ever attempted... the pasta boiling took longer than this sauce! And - bonus - it's healthy!

Adapted from Chocolate and Chillies

Creamy Avocado Pasta
- 2 tbsp extra virgin olive oil
- juice and zest of half a lemon
2 garlic clove, minced
1 medium avocado, pitted and diced
1/2 tsp salt

- 1/4 cup Basil
2 - 2 1/2 cups pasta (rotini or fussili)
approximately 1/2 cup pasta water
freshly ground black pepper, to taste

1) Cook pasta to your liking.
2) As the pasta is cooking, add the EVOO, lemon juice, garlic, basil and puree. Add the avocado and salt and blend.
3) Once the pasta is cooked, reserve 1/2 cup water and slowly add some to the avocado sauce until you reach desired consistency.
4) Drain pasta and add sauce. Garnish with lemon zest, some basil (optional) and black pepper.