Cooking for one isn’t all that fun, hence the drop off in recipes that you may have noticed lately (sorry). It can be a lot of effort and mess when cereal or a smoothie would probably suffice, amiright? While Scott has been in Asia, I’ve been feeling less than inspired cooking wise, especially since I’m usually working during dinnertime hours. But today, a gorgeous and sunny Sunday that included a run in High Park followed by a terrific Ashtanga class left me feeling simultaneously famished and inspired.
I had a bag full of quickly ripening avocados on my hands, and wanted to try something other than a guilt-inducing solo guacamole binge. Besides, it is no secret that I love avocados. To me, avocados are one of nature’s greatest triumphs. So delicate, rich and subtle. Sometimes I find them just plain beautiful. Don’t these ones look perfect? And besides besides, my blog needed some love. Cooking for one? Pha! Cooking for all. (Sorry about that).
The recipe was inspired by this one, from one of my new favourite food blogs A Cozy Kitchen, and also Pinterest, in which people are seemingly fascinated by all-things-avocado (as well as lots and lots of ways to use mason jars). I added fresh broccoli into the mix, as well as some edamame for protein, and skipped the cheese in favour of nutritional yeast.So yes, this dish is perfect for vegans! I also used spiral Kamut pasta instead of linguine.
Avocado Pasta with Fresh Garden Herbs
- 1 and a half medium, ripe avocados
- 2 cloves fresh garlic
- 3 tablespoons nutritional yeast
- 1 cup fresh basil
- 4-5 sprigs fresh thyme
- juice of 1/2 lemon
- handful of almonds
- salt and black pepper
- 1 tsp Dijon mustard
- pasta of choice (about two cups)
- olive oil
- 1 cup edamame (shelled)
- some broccoli
1.Boil pasta in well salted water until al dente. During the last 3-4 minutes of cooking add broccoli and edameme into the boiling water with pasta.
2. Meanwhile, blend the basil, thyme, almonds, garlic, nutritional yeast and some olive oil into a paste (as smooth as possible).
3. Add the avocados and mustard to the pesto and blend well, adding a bit more olive oil. If too thick, add some water. Blend until smooth.
4. Season with salt and pepper to taste, add lemon juice and stir well.
5. Drain pasta with veggies, and incorporate the sauce. Mix well. Sprinkle with more nutritional yeast, pepper and fresh herbs. Serve immediately!
This was incredibly fast and easy. If you don’t have nutritional yeast on hand, or are just plain skeptical, I encourage you to use Parmesan instead (actually, I encourage you to try it first before you knock it! But Parm would also be delicious) . Next time, if I wasn’t in a rush ( to relax in front of the T.V) I would roast the garlic first for added depth.
Added bonus: on a hot day this does not require standing guard over a hot stove (with the exception of the pasta-boiling part), but keep in mind that avocado turns brown after awhile, so this is best served immediately if you are concerned about things like presentation.
All in all, a great summery solo meal!