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As some of you may have picked up on, I am lactose intolerant, so I'm constantly on the hunt for things that are creamy or cheesy sans dairy. When I ran across this recipe, I knew it would suffice. Some of my most favorite things in the world are avocado, basil and lime/lemon, so I was pretty excited by the ingredients list to say the least.
Meet creamy avocado pasta.
One of my new favorites.
1 medium ripe avocado, pitted
½ lime
2 garlic cloves
¼ jalapeno (Fresh!)
¼ cup packed basil
1 cup spinach
1 teaspoon kosher salt
2 tablespoon extra virgin olive oil
¼ cup freshly grated Parmesan (I use "shakey cheese"- for some reason it doesn't bother my stomach- there are also soy cheeses you could use for a non dairy substitute)
1 pound whole wheat spaghetti
1 cup spinach
basil leaves to garnish
Method:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still al dente 9 -11 minutes. Drain and reserve 1 cup of the cooking water. Put the cup of spinach in the bottom of a serving bowl and place the spaghetti on top and toss for a few minutes to wilt the spinach.
While the pasta is cooking make the avocado sauce. Using a spoon, scoop out the flesh from the avocado and place in a food processor. Zest the lime and add along with the basil, lime juice, garlic, jalapeno, basil, spinach, salt and pepper. Blend until smooth.
Pour the sauce over the pasta and toss everything together adding a little cooking water to loosen the sauce as needed. Top with the grated Parmesan and basil and serve.
This is one of the easiest recipes I've tried in a long while, it literally took about 15 minutes total to prepare and cook, making it great for a quick but delicious home made meal.
I can't say I looked as fabulous as Sophia Loren in her kitchen,
but I felt this fabulous!
iz
will you make this for me someday ?
ReplyDeletexoxoxo momma