Creamy avocado cappellini is one of those dishes that can be whipped up in about 15 minutes. It’s creamy, rich, and subtle at the same time. I love how avocado can almost replace butter in terms of texture, and it’s so much healthier >_< I’ve mentioned before how I don’t really like tomato pasta sauce. Maybe it’s too tangy for my liking, but I prefer cream sauces. But the problem with cream sauces is that they are chock full of fats. Not that I’m usually concerned about diet, but in the past year, I’m going to guess that my cholesterol levels are not at their prime.
But like I said, this sauce is so creamy, you wouldn’t believe it’s vegan. This is what I do when I don’t have tortilla chips for guacamole. Avocados? Lemons? PASTA SAUCE.
On another note, I’m moving this week! Hurrah! Not far, just closer to campus because it’s cheaper. So because of that, I shan’t be posting anything new for about a week. Maybe two. Probably just one though. Stay tuned for either Nanaimo bars or vegetarian poutine! I want to make something that could be added to that Cultural Food database thing.
- 2 avocados
- 1 lemon, juiced and zested
- freshly ground pepper
- 1 clove garlic
- Some sort of long pasta (I used cappellini)
- Boil noodles in salted water and drain.
- Half and pit the avocados and blend with lemon juice, ground pepper and garlic.
- Toss the pasta with the avocado sauce and sprinkle with lemon zest.