Here’s another recipe from my summer of pasta. We’ve been eating a lot of pasta. I especially like pasta with some kind of sauce you make in the food processor and don’t have to heat. So easy and so good for summer. WOOOOOO! SUMMERTIME! (That link has nothing to do with this recipe. I just always think that shit is hilarious.)
I’m sorry I haven’t made an effort to take better food photos like I said I would. I don’t want to post shit that looks gross, but for real I’m not a professional blogger or a food blogger and most of the time I just end up Instgramming my dinner, which is another kind of lame but at least doesn’t take much effort. (Full disclosure! I totally post shit on Instagram all the time and then delete it and upload it to Flickr, where I put all my public photos. In theory I like Instagram and hipster photos in general as much as anyone, but in reality, I’m too lazy for the level of asskissery Instagram really requires.)
Anyway, let’s get on with the food. I always hate it when someone posts a recipe but has to write 10 paragraphs about some other shit only tangentially related to the recipe first. Oops. At least I don’t post 800 pictures of every step of the process, as if you’ve never seen garlic in a goddamn food processor before.
Also, bonus: this recipe is vegan!
Avocado Pasta Recipe
- however much you want of whatever pasta you want (I like penne with this and always just make a whole box.)
- 4 medium cloves garlic
- juice from 1/2 to 1 lemon (start with 1/2 and add more after processing if you like)
- 3 nice, ripe avocados, pitted and peeled (I don’t really need to say that, do I? I don’t tell you to peel the garlic. You know that already.)
- 1 cup fresh basil leaves, packed as tightly as possible without totally smooshing it
- 1/4 cup olive oil
- salt and pepper to taste
Prepare the pasta according to package directions. Meanwhile, throw your garlic cloves in a food processor outfitted with a regular blade. Process until garlic is uniformly chopped. Add lemon juice, avocados, basil, olive oil, and some salt and pepper and process until smooth, breaking up any persistent avocado chunks if necessary. Taste and add more salt and/or pepper and process again if necessary. Serve over hot or warm pasta (I like to do this portion by portion instead of mixing all the pasta and sauce together). Optional: Top with salsa (recipe here). Enjoy!
Adapted from Oh She Glows, 15 Minute Creamy Avocado Pasta. She says this should be eaten immediately because it doesn’t reheat well, but I’m perfectly happy to eat it cold for lunch the next day.