Thursday, February 3, 2011

Avocado Pasta

Earlier this week I saw this recipe over at Oh She Glows and decided to try it out.  To make it a little heartier and include some more veggies, I added an Oh MG modification.  Absolutely delicious and quick.

image via

15 Minute Creamy Avocado Pasta (From Oh She Glows, with an Oh MG modification)

Yield: Serves 2
  • 1 medium sized ripe Avocado, pitted
  • 1/2 lemon, juiced + lemon zest to garnish
  • 3 garlic cloves
  • 1/2 tsp kosher salt, or to taste
  • 1/4 cup fresh basil or 1/8 cup dried basil
  • 2 tbsp extra virgin olive oil
  • 2 servings of whole wheat pasta
For Oh MG modification:
1 bunch kale, chopped
16 medium, shrimp without tails
additional 1 clove of garlic
additional 1 tbsp of extra virgin olive oil
1/4 cup white wine 

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.

For Oh MG modification:
After you start the water for pasta, add extra oil and garlic to a separate large pan.  Add kale, shrimp, and wine -- season with salt and pepper.  Stir occasionally on medium until shrimp is cooked fully.  Turn to low and cover until pasta is ready.  After pasta and sauce are fully combined, fold in kale and shrimp.  Garnish as directed.

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