May’s guest spot comes from my beloved sister, Bianca! Chrystal and I recently paid her a visit in Portland, where we ate ourselves into an oblivion. Bianca, who is a vegan that enjoys a helping of cheese from time to time, showed us a great time around the “Green City.” During our trip, she excitedly agreed to share one of her original vegan recipes with us. This one that she picked features one of our favorite food items, avocados! We can’t wait to try it out for ourselves. Here’s B with more.
“I absolutely love to cook but I rarely have time to do so. The dish I chose is one of my favorites because it is so quick and easy but full of flavor. This dish is a combination of two of my favorite things, guacamole and pasta! I call it creamy avocado pasta and I made this recipe up myself because as a vegan I was always thinking up different and creative ways to eat vegetables. Plus I LOVE avocados! This dish can be served hot or cold, as a side or on its own. For the meat eaters out there strips of grilled chicken would probably be an excellent addition.
Creamy Avocado Pasta – Serves about 2
Half box of any pasta you like, I prefer whole wheat angel hair pasta
1 cup fresh chopped cilantro plus some extra for garnish
3 cloves garlic
1/4 of a small red onion
Juice of one lime
1 cup of water from cooking pasta
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1. Bring lightly salted water to boil and follow cooking instructions for whatever type of pasta you choose
2. While pasta is cooking blend all remaining ingredients together in blender or food processor until you have a pretty smooth consistency.
3. Combine sauce with drained cooked pasta.
Voila! Creamy avocado sauce pasta! I love to serve it up immediately garnished with some cilantro and a couple of lime wedges to squeeze over the noodles. The leftovers, if there are any are great cold too.”
Click HERE for printable recipe.
Other recipes you may enjoy...
Revisiting a Good One
Use It or Lose It
Treading the Fine Line Part 2
Feeling Fine With Vegan Vine Wine
Linguine with Roasted Tomatoes and Ricotta