A 21st Century Memoir.

Easy Peasy Vegetarian Recipes: Creamy Avocado Pasta

So this is something I stumbled upon via Pinterest from veggie blogger, Greenderella. The exact recipe originally comes from the blog, Oh She Glows, and the outcome is pretty tasty. It only takes 15 minutes to make; it involves avocados and it is vegan.

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, (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

Directions:
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. While that’s going, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process it until it’s smooth. Add in the pitted avocado, basil, salt and then process that again until it’s smooth and creamy.

When the pasta is finished cooking, drain it in a strainer and then place the pasta into a large bowl. Pour the sauce on top and toss everything until it’s fully combined. Garnish with lemon zest, black pepper and diced tomato if you want and serve immediately.

Pro tip: I made this mistake, but this dish does not reheat well due to the avocado in the sauce. Please serve it immediately.

For more meal ideas, and veggie tips, check out my book, “The Beginners Guide to Becoming a Vegetarian,” on Amazon.

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