Avocado Caprese Pasta

Today’s post is different from the previous posts on my blog. I’m a sugar kind of girl, sweet breakfast, sweet snacks, and dessert, always dessert. That being said, a girl can’t live forever on sugar, she actually needs to eat real food. Huh, who knew? Today I bring to you avocado caprese pasta, avocado, tomato, mozzarella, pasta, and balsamic vinegar.

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Avocado — is it a fruit? Or is it a vegetable? I have no idea, nor do I need to know, because regardless of what it is, it has an amazingly creamy texture that can be used in both savory and sweet foods. Now that we’ve established that avocados should be on your list of holy grail foods, we need to talk about price. You know when you go to Chipotle, and you want the guacamole on top, but it costs $2 for ONE scoop, so you have to skip out? Well maybe I’m just a cheapskate, but I find $1 for just one small avocado pricey. Whenever I do find avocados on sale I stock up. So with three avocados, the ideas got flowing. Avocado chocolate mousse, avocado smoothie, avocado cake… Avocado pasta. I found it! Now we have some basil that needs to be used so… Avocado caprese pasta, well now I think I’ve finally found it.

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Avocado Caprese Pasta (Serves 2-3)

8 oz. spaghetti

1 ripe avocado, halved, seeded and peeled

1/4 cup fresh basil leaves

1 clove garlic

2-3 tsp. freshly squeezed lemon juice

Salt and black pepper

1/2 cup cherry tomatoes, halved

1 tbsp. balsamic vinegar

1 oz. mozzarella

2-3 tsp. olive oil

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. To make the avocado sauce, combine avocado, basil, garlic, balsamic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. Add a little bit of olive oil to thin it out.
  3. In a large bowl, combine pasta, avocado sauce, cherry tomatoes.
  4. Garnish with grated or chopped mozzarella. Serve immediately.

Adapted from Damn Delicious

 

 

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