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Monday, May 2, 2011

Creamy Avocado Pasta

Like I’ve mentioned previously, my days have been filled with busy moments of both study and play.

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So quick meals are definitely a plus right now.

This creamy avocado pasta is so quick and easy, it can be prepared in just the time it takes to boil pasta.

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Inspired by Angela at Oh She Glows, I bulked-up my version with kidney beans, spinach, and a grating of Parmesan cheese.

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Even though it’s no longer vegan, it’s just as amazing. It’s rich, creamy and satisfying, without any heaviness or greasiness.

A great, and natural, alternative to the traditional butter and cream.

Creamy Avocado Pasta with Kidney Beans and Spinach

Adapted from Oh She Glows

Yield—2 servings

Ingredients

  • 2 servings (6 oz.) pasta—I used whole wheat
  • 1 ripe avocado, pitted and mashed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 tablespoon chopped fresh dill
  • Juice of 1/2 lemon and lemon zest for garnishing
  • 2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 onion
  • 1/2 15 oz. can kidney beans, rinsed and drained
  • 2 servings of shredded spinach, or 4 loosely packed cups
  • Grated Parmesan cheese

Process

  • Cook pasta according to directions
  • Meanwhile, mash avocado and add salt, pepper, cayenne pepper, paprika, dill lemon juice, garlic cloves and olive oil
  • combine all ingredients until smooth and creamy
  • Chop onion and cook in skillet until translucent
  • Add spinach and cook until slightly wilted
  • Season with salt and pepper
  • Add pasta to cooked mixture and combine with avocado sauce until well incorporated
  • Plate and top with grated Parmesan cheese and lemon zest

Enjoy Open-mouthed smile

3 comments:

Taylor Sterling said...

This looks great! I love finding new food blogs! xo

Samantha Angela said...

I saw this on Oh She Glows and thought it sounded awesome!
...Your version looks even better!

Liv said...

This looks great! I love finding new food blogs! xo

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