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15 Minute Creamy Avocado Pasta

15 Minute Creamy Avocado Pasta
Oh…my….gosh. Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is. [And yes, I said ‘store’. As in singular…We’re small town folk.] You can whip up this pasta dish in under 15 minutes flat! Yield3 servings Prep Time Cook time Total Time Ingredients: 9 ounces (255 g) uncooked pasta (use gluten-free, if desired)1 to 2 small cloves garlic, to taste1/4 cup fresh basil leaves, plus more for serving1-2 tablespoons fresh lemon juice, to taste1 tablespoon extra-virgin olive oil1 ripe medium avocado, pitted1/4 to 1/2 teaspoon (1 to 2 mL) fine-grain sea saltFreshly ground black pepper, to tasteLemon zest, for serving Directions: Bring a large pot of salted water to a boil. I used some fun pasta to increase the nutrition factor- first, 1 serving (3oz) of spelt pasta. Spelt pasta has a great nutritional profile with 12 grams of protein and 3 grams of fibre per serving. I also used one 3oz serving of Kamut pasta. A couple of the out of focus ones…

Related:  Pâtes

Homemade Gyoza Wrappers “Luck is like having a rice dumpling fly into your mouth.” — Japanese Proverb I’m a huge lover of all types of dumplings, especially Japanese gyoza. Living in Japan meant I was able to feed my inner gyoza monster on a regular basis. Baked Lemon Pasta I love simple dishes like this. They remind me of my single vegetarian days in L.A. when I’d often come home from work and find a total of three grocery items in my kitchen. This is in contrast to the 9.446 grocery items in my kitchen now—everything from bacon grease to a freezer full of beef, but we won’t go there today. Lemon is an unlikely flavoring for pasta, but oh…is it ever refreshing and good, especially in the spring and summer. This is a baked version, but if you’re in a hurry there’s nothing more delicious than this: saute butter and olive oil, add chopped garlic. Squeeze in the juice of a couple of lemons and add in some of the zest.

Vegetarian and Vegan Tofu Lasagna with Spinach Recipe - A low-fat and dairy-free lasagne recipe Layered with crumbled tofu and plenty of spinach, this recipe for a vegan, cheeseless tofu lasagna is hearty and flavorful. No cheese means this vegan lasagna recipe is completely dairy-free and cholesterol-free and much lower in fat than other traditional lasagna recipes. See also: More vegetarian and vegan lasagna recipes

broccoli parmesan fritters Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? » My State of the Art Lasagne I love nuts and incorporate them in many of my recipes, be they raw smoothies, salads, curries, burgers, pasta dishes, cakes and slices – you name it, and you’ll find them somewhere there. Few people don’t like lasagne – everybody makes it differently, and that’s what makes it such an interesting and versatile dish. Here I have pushed the boundaries to create a lasagne you will probably want to eat for the rest of your life. All I can say is it’s centre is moist, it’s topping is crunchy, it’s flavour is too tasty for words, and the texture is just delectable. Your taste buds will be filled with joyous gratitude as you tuck into this enormous feast of a dish – oh, and the aroma, the aroma will talk to you when you bring it out of the oven.

Lemon and Garlic Grilled Chicken This grilled chicken will rock your world. It is amazing. My sister-in-law, Erin, who posts over at The Sister’s Cafe , gave the recipe to me years ago. I loved it the minute I tried it but haven’t made it in a while until my brother reminded me about it a few weeks ago. I’m so glad to be back in the saddle with this recipe again! I forgot how much I loved it. » Cheezy Zucchini and Pasta Frittata Feb 02 This dish is in part inspired by a common Maltese dish, probably originating from a simple way to use up leftover spaghetti or other pasta in the fridge. The pasta is fried with a beaten egg, some grated cheese, and a little salt – the result is a wonderful golden delight, often made with fine spaghetti. The remaining inspiration is the good old omelette, which combine with the true origins of a frittata – first fried, but not flipped, before placing in the oven until totally golden – I have drizzled mine with some wonderful extra virgin olive oil to be sure of this. TIP : This dish is easy to make, and once you have made it once, you are going to want to make it again, and to try out different variations.

Butternut Squash Pasta Bake In a little over a week, M and I will be traveling to Illinois and Texas for a whirlwind holiday adventure. Given the last time we saw everyone was for the wedding, I’m excited to spend time relaxing and just enjoying the time spent with good company. I’ve felt a bit out of sorts recently and I think it is partially due to missing out on some of the holiday festivities (and also because usually around this time of year I got a month long break- not so much since I work for myself now!) At any rate, I thought I’d share these beauty of a pasta dish. I love using pureed squash and root vegetables as a sauce (perfect for those times tomatoes aren’t on hand.) Minus the roasting of the squash, this dish comes together rather easily and is a perfect accompaniment to the holiday meal (because really, I’m all about the side dishes.)

spaghetti with broccoli cream pesto Surely, you didn’t think I was going to stop my hasty populating of the broccoli archives with just one new recipe, right? I mean, sure, the slaw is still a star. The fritters were great. But when your kid likes broccoli, you will always be on the hunt for new and more advanced Methods of Broccoli Implementation. These days, I’ll read a recipe for a cauliflower dish in a magazine and think: broccoli would work here.

» Epic Sweet Potato Lasagne I wanted to make a pasta-free lasagne – so I decided to create a sweet potato one. It melted in our mouths, and it was one of the most mouthwatering baked dishes ever. An epic dish to serve to friends and family. It’s so decorative, and combines the idea of roast potatoes with a wonderful sauce, red Bolognese and a cheese sauce that really is very cheezy !