Here I am, back on my avocado grind…
I spent the earlier part of this afternoon curled on my couch, a Word document splashed across my computer screen boasting my Easter menu for next Sunday. In addition, I’ve been toying around with some dessert ideas as well as some vegan side dishes. I was about five minutes away from taking an entire head of cauliflower, rubbing it with coconut oil and green curry, and roasting it for an hour in my oven. Then I realized, “…wow. It’s 1:30 and I haven’t had anything to eat today.”
Avocado, per usual, to the rescue.
I’ve wanted to try an avocado cream sauce for pasta for ages. I’ve come home, many nights, and would get amped to finally make a batch. Then I’ve thought, “I’ll have to pull out the blender, then I’ll have to use the blender, then I’ll have to clean the blender…” I have too many eight hour work days and long commutes with the MTA. It’s enough to make a woman not want to pull out the heavier cooking artillery on an average week night.
But, on a lazy and roommate-less Saturday afternoon in which I was planning on cooking en masse anyways…
Side note: I never made that cauliflower. That may transition to a Sunday recipe development project, as I ended up getting all – to – cozy watching episodes of “Family Guy” circa 2000 on Hulu on that same couch I started off on earlier.
Being an adult is cool.
Creamy Avocado Pasta
– 1 ripe avocado
– 1/4 cup plain Greek yogurt or skyr (I used Siggi’s 4% Whole-Milk Yogurt ; OMIT for vegan version of recipe)
– 1/4 cup room temperature water
– Juice of 1/2 lime or small lemon
– 2 tablespoons olive oil
– 1 clove garlic, peeled and left whole
– Small handful of cilantro, washed (eyeball it; should fit in palm of hand)
– Salt to taste
– 1 cup pasta, uncooked, small shapes or short-cut. (I used Ditalini.)
1.) In a blender, add avocado, yogurt (omit if creating vegan version), juice, olive oil, garlic, and cilantro. Blend until smooth; if mixture is too thick, slowly add water and blend until desired consistency is reached. Add salt to taste.
2.) Cook pasta until al dente. Mix sauce with pasta until fully coated. Serve with additional cilantro.