The Perfect Pair: Avocado Pasta and a Simple Summer Salad
I started to see recipes for avocado pastas pop up everywhere I looked...and I immediately knew that I needed to invite this combination into my life. Pasta? AND avocado? The perfect storm, I determined. Who doesn't (at least secretly) enjoy a thick, creamy pasta sauce? I immediately set out to create a healthy, dairy-free, version of my own.
Combine 3 avocados, 2 garlic cloves, the juice of one lemon, 2 teaspoons of olive oil, 1/4 cup of pesto and fresh basil leaves in your food processor. Process until smooth. Let sit as long as possible at room temperature to enhance flavors. Mine sat for 2 hours before use.
Cut 3-4 roma tomatoes into eighths. Toss on a cookie sheet with a glaze of a combination of olive oil and minced garlic. Bake at 300 degrees for 45 minutes.
Cook whole wheat fettucini or whole wheat spaghetti al dente (7-11 minutes)
Stir tomatoes, avocado sauce and pasta together until all sauce and tomatoes are distributed evenly.
I paired my avocado pasta with a simple summer salad that consisted of:
romaine and spinach combination (to enhance nutritional properties)
caramelized onions (sweet onions cooked on low-medium heat with a touch of butter and brown sugar for 25 minutes, refrigerated to be added at a cold temp to salad later)
We used a champagne vinaigrette but any light, summery type of dressing will be divine.
Please let me know what you think if you decide to make either (or both) the avocado pasta and summery salad. I loved the alfredo-like consistency of the pasta sauce but with all of the added health benefits by using tomatoes, lemon, garlic and avocado instead of cream and cheese. Let me know what you think!