Friday, February 10, 2012

Avocado sauce pasta

I often find recipes and then sit on them for a while. They either get pinned on my recipe board on Pinterest, stashed away in my cupboard, or filed away in my recipe box. This recipe was different. The moment it was discovered, it went on the dinner menu for the following week.

Avocado. Basil. Olive oil. Lemon. Garlic. YUM.

I made a few additions and could not have been happier with the results. I'm salivating just thinking about how scrumptious this meal was. Whatever you do - go make this. Right now.

Avocado sauce pasta
Inspired by Oh She Glows

1 avocado, pitted and peeled
1/2 lemon, juiced (Hubs says there was too much lemon. I disagree. Adjust to taste.)
2 cloves garlic
1/4 cup fresh basil, chopped
Extra virgin olive oil
Pinch of kosher salt
Fresh ground black pepper to taste
4oz baby bella mushrooms, sliced
Feta cheese
Pasta (We used whole wheat thin spaghetti)

Cook your pasta according to the directions on the box.

Heat ~2 tbsp olive oil in a nonstick frying pan. Add sliced mushrooms and season with pepper to taste. Saute until they are slightly tender. 

While pasta is cooking, put everything but the olive oil in your food processor and whirl away, adding olive oil until you get a smooth consistency. If you want to thin it out and make it more sauce like, add a couple teaspoons of the pasta water (I used 5 tsp).

Combine warm pasta with sauce. Top with mushrooms and feta. Serve immediately.

Note: This sauce made enough for three small servings or two large servings. Adjust accordingly for the number of people you are serving. Avocados don't reheat well, so you'll want to devour this one right away.

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