Tuesday, April 2, 2013

Creamy Avocado Pasta

Being out in Colac Bay by the beach on a windy day makes me hungry, which in turn makes me feel like writing about food! This is not what I am making today but something I whipped up a couple of weeks ago, and then again a week later but the first time was better, so I've tried to make the recipe below more like the first time. Basically it's a good, fast pasta dish for an evening when you are hungry and want food quickly - but it's also rather rich so you wouldn't want to eat a huge amount of it; let's call this a light meal or a side. I really recommend it though, it was delicious. Plus isn't avocado full of the good types of fat that we should all eat more of?




Creamy Avocado Pasta

2 ripe avocados
2 cloves garlic, crushed
1 teaspoon salt
1 tablespoon lemon juice
1/4 cup grated parmesan
2 tablespoons olive oil
1 jar sundried tomatoes
2 chicken breasts, diced (optional)
Fettucine pasta (four servings)

First of all, get a pot of salted water boiling for the pasta and cook that according to the packet directions, until al dente.

While the pasta cooks, cook the chicken (if you are using it, it's just as good without) in a little olive oil until done.

Finally, for the best part, the sauce, scoop the flesh out of the avocados and place in a small bowl (or the bowl of your food processor if you have one). Add the garlic, salt, lemon juice, parmesan and olive oil. Use a hand blender (if you don't have a normal blender that is) and combine the ingredients until smooth.

To finish the dish, drain the cooked pasta and quickly add the avocado mixture to and toss it well, before the  pasta has a chance to stick together. Drain the sundried tomatoes and add them to the pasta along with the chicken. Combine well and serve with a bit more grated parmesan.

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