{avocado pasta}
I was apprehensive, because the idea of heating avocados icks me out. But for this recipe you toss the creamy avocado sauce with hot noodles and while it just heats through, it doesn't really get hot.
She warns you to serve it immediately, but I don't think that's completely necessary. It's great fresh and I certainly wouldn't re-heat it but it tastes perfect straight out of the fridge. You know how creamy sauces are gross cold because the fat congeals? This doesn't happen - the sauce stays perfectly creamy and doesn't harden when cold. So, so good.
I used wide noodles and modified only slightly, by adding a few handfuls of arugula to the bowl before pouring the hot pasta over it and then adding the sauce. As you mix it all together the arugula wilts and I like the slight bitter contrast it adds.
I will say this - the recipe recommends using a food processor but when I tried it I found it messy and not very effective, and I'm normally a huge fan of the food processor. The volume wasn't big enough and the oil splattered everywhere. The first time I used my little blender and the sauce turned out creamier (I think because it emulsified better?) so I'm going to stick with that. I don't have a full size blender (we're in the market!) but I'm guessing that would work as well.
If you have an avocado surplus around, you know what to do. And it doesn't take any longer than boiling a pot of water and cooking the noodles.
yes! i've had this. surprisingly delicious!
ReplyDeleteI found this recipe (through a different site) a few months ago and really enjoyed it. It took a little longer than I thought it would (probably because of the blending/food processing part), but it was delicious!
ReplyDeleteYeah, I know what I'm taking for lunch next week!
ReplyDeleteThis is one of our favorites! Even my kids request this for dinner often.
ReplyDeleteThe food processor works great for me, but that's probably because I double the recipe in order feed the 5 of us.
Last avocado season we ate this pretty much every other day. It was embarrassing.
ReplyDeleteoh, yum! i need this in my belly right.now. xx
ReplyDeletewow yeah, hot avocado. I too would normally go 'blah'. But I just might be convinced...
ReplyDeleteI was literally just debating doing avocado + pasta because I have pasta but no sauce or anything on hand. But I also don't like hot avocado. This is what I was looking for!
ReplyDeletenum! sounds amazing!
ReplyDeleteOn blenders...we splurged on a Waring Pro blender and love it! My husband uses it everyday for smoothies.
ReplyDeleteFor the record...this is really tasty with thick, wheat-based pasta. With thin noodles made from things that don't contain wheat, it's kind of a garbledeegoop of blech. I did it with long macaroni like pasta and it was fine. With soba noodles? I actually threw it out and I hate to waste food. So, there you go.
ReplyDeleteOh, that is a bummer! But I guess it makes sense. I tend to only like soba noodles in soup or lightly dressed, and this sauce is very thick. I'll stick with my thick pasta.
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ReplyDeleteOh I’m definitely going to have to try that one! Though I think I might add a few extra veggies like green peas and shredded carrot to bulk it up a bit more. Thanks for the note about not reheating. I’ll either have to have a friend over or just make a half batch. Solo cooking sucks sometimes.
ReplyDeleteregards,
russel of Hunting Alaska