The Creamy Avocado Pasta recipe has been floating around online for some time and it’s hard to not be intrigued by it. I’ve been eye-ing it for month’s on Pinterest. Cool, creamy avocado and warm pasta? Never have I seen such a combination. It’s either going to be delicious or incredibly disastrous. Luckily it came out really good.
Just last night I finally got to making it. I couldn’t resist the urge any longer. As with making all recipes for the first time, it took longer to finish than anticipated. You usually end up fumbling with ingredients while constantly double-checking the recipe during your first run through. However I think this will end being a quick meal to whip up on weekdays. Having a food processor to puree the sauce also makes this a breeze and pasta is done in a flash. The only thing that really takes time is roasting the tomatoes, 40-50 minutes but it’s so worth it. The tomatoes come out like sweet jewels that burst instantly in your mouth.
This recipe is both rich and healthy, words that aren’t commonly used in the same sentence when describing food. The avocado makes a rich and creamy sauce, but there is actually no actual dairy in it besides a little Parmesan cheese. But omit the Parmesan, and you’ve got yourself a vegan dish (but why would you ever want to leave out the Parmesan cheese?) I also used Barilla whole wheat spaghetti making this an uber healthy dish.
Well done Pinterest. Well done indeed.
And here’s the recipe!
Also, side note, Barilla pasta is the shiznit. So far it’s the only whole wheat pasta I’ve had that doesn’t come out super gritty.