When I was in college I worked at a daycare part time and there was a little boy there named Grant. Grant was 4 years old and had the cutest lisp ever. He couldn't say avocado. It came out like av-o-ta-do.
I thought it was so cute I would tickle him until he would say it for me "okay, okay, av-o-ta-do!"
Only semi related to this recipe post, I know, but still adorable. Every time I make something with avocados I think of little Grant.
Up until a few weeks ago I had only sliced avocados and put them on burgers or made salads or guacamole.
But then came this ...
... and now I'm in love with this cream sauce.
I saw this recipe on a blog called Oh She Glows. Angela has hundreds of vegan and vegetarian recipes, and while I love my meat, she sure does know how to make her lifestyle sound tempting.
I don't think I will ever make an alfredo sauce again. So not necessary.
Shopping List (Serves two, original recipe from Oh She Glows)
Half a box of whole wheat thin spaghetti or pasta of choice
2 tablespoons Olive Oil
2 garlic cloves
1 bunch of parsley (or herb of choice, Angela used basil) *optional
Salt and Pepper
1. Bring salted 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, herbs, 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.
Serve immediately. Dish does not reheat well due to the avocado in the sauce.