Sunday, 17 July 2011
We all love creamy, rich fettucine alfredo. How about a health'ed up version?
I saw this recipe on my favorite Vegan blog (don't let that word turn you off!) and had to try it.
It uses avocado flesh instead of a cream base for the sauce-- an idea that vegans use in recipes often. Since avocados are on sale at my local supermarket, I decided to give it a whirl this weekend, and I want you guys to try it out as well!
- 1 medium sized ripe avocado, pitted
- 1/2 lemon, juiced + lemon zest to garnish
- 2-3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
- 1/2 tsp kosher salt, or to taste
- ~1/4 cup fresh basil, (probably optional)
- 2 tbsp extra virgin olive oil
- 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
- freshly ground black pepper, to taste
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until al dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.
Results? Turned out incredible! It's light, zesty, and perfect for summer. We used spelt pasta and sprouted grain fettucine, and the spelt was definitely the preferred texture. The best part is that you're really eating an avocado and a serving of high protein whole grains-- as a creamy pasta dish! Genius.
Have you guys ever tried a creative use of avocado like this? Or a pasta made in this fashion? Do you ever try vegan recipes?