Monday, July 9, 2012

Meatless Monday: Creamy Avocado Pasta

I had a leftover avocado that I wanted to do something with.  I saw this recipe and thought that it looked tasty.  My husband and I love avocados.  I had never thought to mix avocado with pasta.  Honestly, after making this recipe, I don't think that I will again!  Unfortunately, I didn't have usable cilantro.  I knew I had some in the fridge, but when I went to use it I discovered that it had gone bad.  I don't think that cilantro would have made this recipe more palatable.  It was just kind of plain and tasteless.  The avocado was creamy and coated the pasta but added little flavor.  I made this on a Saturday as a quick lunch for my husband and I, knowing the kids wouldn't eat it.  They had pasta with butter and cheese.  Overall, my husband and I weren't too impressed.

Creamy Avocado Pasta
from two peas & their pod

6 ounces pasta
1 large ripe Avocado, pitted and peel removed
1 tablespoon fresh lime juice
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt, or to taste
Freshly ground black pepper, to taste

1. Bring water to a boil in a pot. Add pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. While the pasta is cooking, make the sauce by placing the avocado, garlic, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy.

3. When pasta is done cooking, drain and put into a large bowl. Add the sauce to the pasta and toss until pasta is well coated. Season with additional salt and pepper, if desired. Serve immediately.

Family Rating: So-so.

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