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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Guacamole Pasta

I was inspired by a recipe from the blog Oh She Glows, which I found on Pinterest. Maybe you saw it? It was called Creamy Avocado Pasta. I tried it out and loved it, then decided to take it a step further with some of my favorite pasta ingredients. I had a fresh bag of avocados and had recently made a delicious batch of guacamole.

Most of my usual pasta toppings are also in guacamole, so they’d go perfectly well with avocado pasta, right? That was my hypothesis. I collected materials and then experimented in my lab (kitchen). My conclusion? A work of art both in taste and appearance. I was satisfied. It’s an excellent comfort food if you love avocado. Next time I might add a bit of Toffuti Sour Cream to make it creamier, as the dish loses some of it’s creamy texture when adding all those other ingredients. I bet it would go well with gluten free corn and quinoa pasta–like chips and guac!

Dice the grape tomatoes after cooking at your preference. I like my grape tomatoes whole and bursting with juiciness in every bite, but this recipe would be great with the tomatoes a little more blended. It doesn’t store for very long since it’s avocado, but the acidity of the tomatoes should help preserve it a little. Store in a super airtight container if you must store it, but this dish is best eaten right away.

Ingredients:
 
1/2 lb. uncooked pasta
1 package grape tomatoes or two cans diced tomatoes (drained)
1/2 yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 avocado
dash lime juice
fresh cilantro, coarsely chopped (for topping)
Directions:
 
1. Preheat oven to 400 degrees Fahrenheit. Add onions, whole grape tomatoes, olive oil, garlic, sea salt, and black pepper in a medium size casserole dish (I used a glass loaf dish). Mix well, then place in oven cook for 30 minutes.
2. Timing this perfectly so your pasta is ready when your sauce is ready, cook your pasta according to package directions. While your pasta is cooking away, cut your avocado in half, remove the pit, and scoop out the creamy green fruit into a large mixing bowl, mashing it a bit. Add a dash or two of lime juice.
3. When your pasta is cooked, drain it and then toss immediately into the soft avocado. Also add the oven roasted tomato sauce. Make sure you add all that hot, garlicky olive oil! Mix thoroughly until the pasta is evenly coated. Serve and top with cilantro, sea salt, and black pepper. Superb said the herb.
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