Avocacdo Pasta
Jul. 17th, 2010 08:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentric posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookabilityThis one only makes two or three servings, but it's a favourite of mine for cooking up for lunch on one day and saving for lunch and/or snacks the next day. Also makes a great low-energy dinner. It was invented by a friend of a former housemate, so all due credit to former housemate's friend. (Re-post from batchlunch)
Pros: It's FAST (total cooking time - as long as it takes to cook spaghetti); simple; low on chopping; dairy-free and vegetarian unless you add the optional meat ingredients.
Cons: Requires manual dexterity to scoop out an avocado, lifting pots and water to cook spaghetti; optional ingredients all require a more fiddling around.
Ingredients:
Flesh of two avocadoes
2-3 tablespooons of lemon juice (exact measurement is vague because I make it up as a I go along, and also because Australian tablespoons are bigger than everyone else's)
1/2 cup olive oil
Salt and pepper to taste
Cooked spaghetti (enough for 2-3 people)
Optional:
* 3-4 rashers of proscuitto, grilled until crisp and then broken up, OR 3-4 rashers of bacon, chopped and fried until crispy
* 1 seeded red capsicum (bell pepper) chopped
* 1 cup basil leaves, roughly torn (in absence of fresh basil, I sometimes chuck in an handful of dried basil)
* Shaved parmesan to serve
Method:
Before you start: set your spaghetti to cooking by whatever method you normally use.
1. Scoop out your avocadoes and mash thoroughly
2. Mix in the olive oil and lemon juice. Taste - texture should be smooth, and taste should be tangy. Add more lemon juice if needed.
3. Add salt, pepper, and whatever optional ingredients you fancy.
4. Mix in the spaghetti until thoroughly covered in avocado sauce.
5. Top with parmesan if you wish.
Note: you might think "ooh, this is quite like gauacamole, let's add some sour cream!" And I did exactly that once, so I can report that the sour-cream version is not BAD, but I much prefer the dairy free version.
batchlunch)Pros: It's FAST (total cooking time - as long as it takes to cook spaghetti); simple; low on chopping; dairy-free and vegetarian unless you add the optional meat ingredients.
Cons: Requires manual dexterity to scoop out an avocado, lifting pots and water to cook spaghetti; optional ingredients all require a more fiddling around.
Ingredients:
Flesh of two avocadoes
2-3 tablespooons of lemon juice (exact measurement is vague because I make it up as a I go along, and also because Australian tablespoons are bigger than everyone else's)
1/2 cup olive oil
Salt and pepper to taste
Cooked spaghetti (enough for 2-3 people)
Optional:
* 3-4 rashers of proscuitto, grilled until crisp and then broken up, OR 3-4 rashers of bacon, chopped and fried until crispy
* 1 seeded red capsicum (bell pepper) chopped
* 1 cup basil leaves, roughly torn (in absence of fresh basil, I sometimes chuck in an handful of dried basil)
* Shaved parmesan to serve
Method:
Before you start: set your spaghetti to cooking by whatever method you normally use.
1. Scoop out your avocadoes and mash thoroughly
2. Mix in the olive oil and lemon juice. Taste - texture should be smooth, and taste should be tangy. Add more lemon juice if needed.
3. Add salt, pepper, and whatever optional ingredients you fancy.
4. Mix in the spaghetti until thoroughly covered in avocado sauce.
5. Top with parmesan if you wish.
Note: you might think "ooh, this is quite like gauacamole, let's add some sour cream!" And I did exactly that once, so I can report that the sour-cream version is not BAD, but I much prefer the dairy free version.