This is such a delightful spring dish. It also happens to be counting as my “green” today. If you follow me on Facebook, Twitter, or Instagram you know that my morning was pretttty shitttty. Needless to say, I completely forgot it was St. Patrick’s Day and ran out of the house thankful to be on time for work (breastases aren’t going to be mammogramin’ themselves you know), let alone wearing green. Lucky for me (I’m part Irish), not a single person pinched me today. Whew!
If you happen to be one of those poor souls who hates cilantro (I hear it’s genetic…no, seriously) stay far, far away from this dish. Same goes if you strongly dislike avocados. However, I have yet to meet such a person and will totally notify you if I ever do. Who hates avocados?
This is one luxurious dish. Angel hair pasta bathes in a light and dreamy avocado-cilantro cream sauce. It’s a bit sweet, with a hint of ginger and zesty lime. Barring any anger towards cilantro or avocado…you’re going to love it. You’ll also love that it’s done in the time it takes to boil up some pasta! And that’s something we can all be thankful for.
Side Note: It’s weird to me now that I used to make pasta sauces sans veggies. Like non-vegan, traditional mac & cheese and alfredo sauce. My vegan mac & cheese is made with sweet potato and my alfredo sauce with cashews and cauliflower. Then there’s this delicious cream sauce with cilantro and avocado. Ponderous. How sad and boring (not to mention lacking some superfly nutrients) it must be for people to make traditional pasta sauces. They don’t know what they’re missing…and that makes my heart all glum.
Avocado-Cilantro Cream Angel Hair
Notes: The pasta should be done at the same time, or just after the sauce. You don’t want it to sit cooked.
- 16 oz. angel hair pasta, dry
- 1 tsp. olive oil
- 6 large garlic cloves, sliced
- 2 large ripe avocados, pitted
- 1 large bunch of cilantro (stems and all)
- 3 limes, juiced
- 1 small knob of fresh ginger, peeled and rough chopped
- 1/2 cup plain non-dairy milk
- 1 Tbsp. olive oil
- 1 Tbsp. agave nectar or maple syrup
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. crushed red pepper flakes
Bring a large pot of salted water to boil for the pasta. When boiling, cook according to package which is usually about five minutes. Drain and return to pot.
Meanwhile, heat the 1 tsp. of olive oil in a small saute pan. Add the garlic and saute for a few minutes, until browned and fragrant. Remove from heat.
In a food processor, add the remaining ingredients including the sauteed garlic. Process until smooth and creamy.
Add the sauce to the cooked and drained pasta, stir well to coat.
Careful not to break your juicer! Todd doesn’t know his own strength…
Listening to Yuna – Someone Who Can
Good Deed of The Day: Don’t even get me started on the parents that buy little chicks and baby bunnies for their kids on Easter, let alone if they’re dyed. I’m going to just stop right there. Sign this petition to help Julie Burge, the director of Burge Bird Rescue, stop the selling of baby chicks, ducks, and bunnies for Easter. It only takes 5 seconds. You’ll find my signature there!
German Word of The Day: Cream (with regards to food) –> Sahne (pronounced: Zahn-neh) – Remember, I am not German…regardless of how much I might pretend. I am learning the language though! If you ever see that I am wrong *gasp* or just have something to add, please do! We’re all learning together and I love the additions!Be Recipe Card