Que-Pasta? (Noodles & Avocado Sauce)

My name is Allison, and I am an avocadoholic. 

I can't help it; it's all I ever want to eat. I've tried to figure out what it is that draws me to this ridiculously expensive - albeit healthy - habit, and I've come to a handful of possible conclusions. I've thought that perhaps it's my body craving the 20 essential nutrients that avocadoes have to offer. I've also considered the possibility that maybe it's just my body craving healthy fats. Or maybe, just maybe, it's simply because it's something that just tastes so darn good! It's a creamy, delicious, versatile food that can be used as a dip, in a sandwich, or as I've discovered recently, as a sauce.

This lovely creation was actually inspired by a condiment that I quite enjoy at this Venezuelan resto in the plateau (aptly named Arepera Du Plateau - and highly recommended if you're in the Montreal area!) They serve their sandwiches and salads with this bright green addiction-forming avocado-based deliciousness. I've been known to order an avocado and cheese sandwich and slather it in avocado the stuff. (Because, well, I can never have too much avocado!) I don't quite know what's in their sauce, but I've taken my three favorite elements form it (avocadoes, cilantro and spice) and created my own version. I served it atop some egg pasta and garnished it with extra chopped fresh cilantro. The result? Delicious dinner in a flash, and a new way to use my favorite fruit!

Egg Noodles with Avocado Sauce & Cilantro
an original recipe by allison sklar

what you'll need
2 medium avocadoes
1/4 cup vegetable broth
1 tsp lime juice
1 tbsp chopped fresh cilantro
dash salt
1 tsp crushed garlic
1 tsp Sriracha hot sauce
1 cup egg pasta, cooked al-dente and drained
(If you follow a vegan diet, this will work well with any thin flat pasta as well!)

how to do it
while your pasta is cooking, mash up avocado, lime juice, salt, garlic and hot sauce. Add cilantro. Slowly stir in vegetable broth, a little at a time, until desired consistency is reached. For a creamier sauce, use less broth. For a thinner sauce, add more. Adjust salt and spice to taste. Toss with cooked pasta while pasta is still hot. Garnish with additional cilantro. 

(hint: round out this meal by adding some vegetables on top. I had mine with sauteed mushrooms and tomatoes and it was delish!)



Comments

  1. I omitted the hot sauce, added blue cheese on top before stirring it together and it was deliciousss, I highly recommend!

    ReplyDelete
  2. We didn't have Sriracha so we used Sambal Oelek and it was divine. I think next time we'll add in a little chicken (apologies to the veggies/vegans).
    Thanks for the recipe, Al.

    ReplyDelete
  3. Dear Allison, this dinner was so great.
    I like the fresh and spicy taste. :-D (I am also a Avocado Lover.)

    ReplyDelete

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