Sunday, January 6, 2013

Creamy Avacado Pasta Sauce


She is a true California girl when it comes to avocados. She is a firm believer that they can be eaten for any meal and in any form. He does not share this love for avocados, so when she found this recipe she thought it was best to try it when he was away. She only made a single serving, but listed below is the full original recipe.




Used dried parsley and still came out tasty
Serves 2-3:

Spaghetti or pasta of choice
1 avocado
1/2 lemon
2 Tbs olive oil
2 garlic cloves
1 bunch parsley (or other herb of choice)
Salt and pepper

Cook the pasta according to directions. It is really up to you how much each person can eat.

While the pasta cooks, place the garlic, olive oil, and lemon juice into a food processor (or use a hand mixer). Blend until smooth. Add the pitted (and peeled) avocado, herbs, and salt. Blend again until smooth.

 
When the pasta is finished, drain and place in a bowl. Add the sauce and mix so pasta is completely covered. Garnish with salt, pepper, and lemon zest.

Serve immediately - because of the avocado, this recipe is not good for reheating.

This recipe was taken from That's So Michelle

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