Today I’m sharing with you a simple recipe you can whip together in less than 20 minutes. This raw avocado sauce is so creamy, rich and satisfying. It also makes for the perfect dish to bring along to impress your friends at any Summer gatherings.
Hope you’re all having a wonderful holiday! My long weekend has consisted of exploring navy ships for Fleet Week in NYC, lounging in the park and lots of rooftop hangs.
Pasta with Creamy Avocado Sauce
- whole wheat or gluten-free pasta, enough for two (I used quinoa and spinach gluten-free linguine)
- 1 whole ripe avocado, pitted and peeled
- 1 small lemon, juice and zest
- 2 cloves of garlic
- 2 Tbsp extra virgin olive oil
- sea salt & pepper
- red pepper flakes (optional)
- Bring a large pot of water to a boil. Add in the pasta and cook according to it’s directions.
- While you are waiting for the pasta to cook, make the avocado sauce. Place the avocado, lemon juice, garlic, olive oil and salt into a blender and process until smooth and creamy.
- When the pasta is done, strain and place into a large bowl. Pour the avocado sauce over and toss it until it is combined. Garnish with lemon zest, freshly ground black pepper and red pepper flakes.
- It is best served immediately, but it’s also great cold. Place any leftovers in an airtight container and refrigerate.
Photo credit: my sister, Jenny.
PS – Happy Memorial Day! I want to thank all of our service men and women and their families. Sending you much love. xx
Here are some ideas for healthy dishes to help you stay on track this holiday. I hope these simple, irresistible recipes make your patriotic potluck a breeze!
Simple Quinoa Salad
White Sangria Sparkler
Farmers’ Market Gazpacho
Lemon Quinoa Chickpea Salad
Baked Pistachio and Herb Falafel
Pasta Alla Checca
Spicy Kidney Bean Chili
I’m excited to have a long, full weekend of friends, food and fun in the city. Wishing you a very happy and safe holiday!
Phew! It has been a wild couple of months over here and I am just coming up for breath. Highlights include: a couple of trips out of town (and out of the country), starting a new job, working hard on some new projects and some of fall’s finest bounty. It is shaping up to be a great year for fresh produce. I had an apple picking adventure a few weeks back, which means you should keep your eyes peeled for lots and lots of apple recipes around these parts. In the meantime, feast your eyes on this simple and healthy creation.
Harvest Stuffed Acorn Squash
Vegan & Gluten-free
- 1 small acorn squash, halved and seeds removed
- 1 Tbsp olive oil
- Sea salt and freshly ground pepper
- 1/2 cup quinoa (I used red)
- 1/4 cup sliced or chopped apple
- 1/4 cup chopped fresh kale
- 2 Tbsp raisins or dried cranberries
- 1/4 cup slivered almonds
- Pinch red-pepper flakes
- drizzle of maple syrup (optional)
- Preheat oven to 400°F (204°C). Slice squash in half, scrape out seeds and strings. Brush squash with 1/2 tablespoon oil and season with salt and pepper. Roast cut side down on a baking sheet until tender – 15 to 20 minutes.
- Meanwhile, bring quinoa and 1 cup water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
- In a large bowl combine quinoa, apple, kale, raisins, almonds, remaining 1/2 tablespoon oil and mix. Season with salt and red-pepper flakes. Divide filling among squash. If your heart so desires, drizzle a little maple syrup over the top.