Friday, April 20, 2012

Two Pasta Recipes

While we're talking about avocados, I found a really fast, fun recipe for avocado pasta.  Warning: if you don't like avocados, you won't like this pasta (sorry, Andrew!).  Everyone else loved it!  The recipe and picture comes from Oh She Glows.

15 Minute Creamy Avocado Pasta

Inspired by My
Yield: Serves 2 (So you might want to double it!)

  • 1 medium sized ripe Avocado, pitted
  • 1/2 lemon, juiced + lemon zest to garnish
  • 2-3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
  • 1/2 tsp kosher salt, or to taste
  • ~1/4 cup Fresh Basil, (probably optional)
  • 2 tbsp extra virgin olive oil
  • 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
  • Freshly ground black pepper, to taste

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

This other recipe also came together pretty fast, considering all the ingredients (1/2 hour?).  The recipe and picture come from Cooking Light.  I ended up doubling it, roughly.  I used a whole 13.25 oz box of whole wheat noodles, and lots more broccoli and carrots than were called for.  I also just sliced the carrots, I didn't buy matchstick carrots.

Sesame Noodles with Broccoli 


  • 2 tablespoons tahini (sesame seed paste)
  • 2 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons dark sesame oil
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon chile paste with garlic (such as sambal oelek)
  • 2 garlic cloves, minced
  • 8 ounces uncooked whole wheat spaghetti
  • 5 cups broccoli florets
  • 2 cups matchstick-cut carrots
  • 3/4 cup thinly sliced green onions
  • 1/3 cup chopped fresh cilantro
  • 3 tablespoons sesame seeds, toasted
  • 1/4 teaspoon salt


To prepare sauce, combine tahini and next 9 ingredients (through garlic) in a small bowl; stir with a whisk.
To prepare noodles, cook pasta in a large pot of boiling water 5 minutes, omitting salt and fat. Add broccoli to pan, and cook 1 minute. Add carrots to pan; cook 1 minute. Drain; place in a large bowl. Sprinkle with onions and remaining ingredients. Drizzle with sauce; toss well. Serve immediately.


  1. We made the avocado pasta tonight! It was delicious. I added some fresh tomatoes once I'd mixed it all together, which I think was a nice addition. Thanks Ariel!

  2. I wonder how the avocado pasta would taste with buttery broccoli in it. These do sound delicious!

  3. Very nice recipe. Thanks for sharing.

    I am also fond of cooking. See my recipe of pasta