Happy Monday! How was your holiday weekend? We are still partying it up in Pigeon Forge, Tennessee. Today we are going to see the Queen of Pigeon Forge herself- Ms. Dolly Parton. Well, we are going into her neck of the woods so maybe we will see her?
Anyhow, I’ve been posting some of the different dishes I’ve been making lately. I spent most of last weekend in the kitchen knowing that we would be out of town soon so I doubled up on a few recipes.
I posted a pic of my beanballs I added to avocado pasta. Next week I will share the final beanball recipe but this week it’s all about the avocado pasta. I’ve had many comments and requests for the recipe.
It’s super easy to make and super delicious.
A few avocados thrown into a food processor with garlic, fresh basil leaves and lemon juice. The avocado is so creamy and mixes so well with basil. This my friends is a real treat.
I first found this recipe on the blog Oh She Glows– one of my most favorite sites for Vegan and Vegetarian recipes. I can spend hours on her site rummaging through recipes.
I make this often and we sometimes we eat it plain with pasta, sometimes I roast leftover vegetables, sometimes I just toss in something simple like fresh tomatoes. And it’s amazing every time.
- 8 ounces uncooked pasta, about 2 ounces per person
- 2 small garlic cloves
- 1/4 cup fresh basil leaves, roughly chopped
- 1-2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 large ripe avocado, pitted
- sea salt
- fresh ground black pepper
- lemon zest, for garnish
Cook pasta according to package directions.
Make the sauce as the pasta is cooking: Pulse garlic and basil in a food processor until lightly minced.
Add the lemon juice, olive oil and avocado meat to the minced garlic and basil and process untl creamy. If the sauce is too thick, add water one tablesppon at a time until desired consistency is acheived. Add salt and pepper to taste.
Drain the pasta and return to the pot. Add the avocado sauce and blend into the pasta until the noodles are coated.
Plate the pasta and top with grated lemon zest.