Cooking with Caroline: Creamy Plant-Based Avocado Pasta
September 03, 2017
Missing your alfredo? Buck up. You can have plenty of dreamy, creamy plant-based dishes like this plant-based avocado pasta. This dish is simple, rich, flavorful, and looks dang good on a plate.
The best part about cooking whole food, plant-based meals is it allows you to expand both your cooking creativity and your flavor pallet. Who says avocado has to be limited to guacamole and fancy toast? EXPLORE new terrains: try it in your smoothies, blend it with cilantro for a Mexican-inspired dressing, mash it with honey and use it as a hydrating face mask! The possibilities are endless.
When it comes to avocado-heavy dishes, it’s all about picking good produce at the grocery store. How to pick the perfect avocado: look for darker, even skin. Apply pressure with your thumb to the side of the avocado. If it yields to the pressure then it’s ripe. If it’s firm and doesn’t give way, it probably needs a few more days to ripen. If it feels soft and squishy to the touch it may be too ripe. For further assistance, pluck away the stem of avocado and look at the color beneath the missing stem. Brown = over ripe, yellow = not quite ripe, green = ripe.
Cook time: 20 minutes
1 ¼ cups water
2 ripe avocados
1 cup of basil, plus ½ cup for garnish
1 dozen cherry tomatoes
1+ lbs of brown rice fettuccine or linguini
1 clove of garlic
1 teaspoon of maple syrup or agave
Sea salt and pepper to taste
Cook pasta as directed on the products package
In the mean time, in a food processor blend together water, avocados, 1 cup of basil, 1 clove of garlic, lemon, maple syrup or agave, sea salt and pepper until smooth
Once pasta is cooked, mix sauce into pasta and garnish with halved cherry tomatoes, ¼ cup of fresh basil, and sea salt and pepper to taste