Wow. I thought last time was a long break between posts, but this one was even longer.
Mostly due to this: I got a head soccer coaching job at my alma mater!
I found out the last week of school, and thus, my summer has been filled with a lot more soccer than I expected. However, I’m not complaining. I’m super excited about it!
Anyway, as I’ve been coaching in the morning now 5 days/week, as well as coaching soccer approximately 16 of the past 23 nights, the kitchen (and cooking!) has really gone by the wayside. We’ve been eating lots of (healthy!) convenient meals, such as wraps, salads, etc. and we’ve used the grill a few times (lobster tails and asparagus is becoming my new favorite), but nothing too crazy.
So after my last soccer game this afternoon all I wanted to do was come home, play around in the kitchen, and write on my blog. And that’s exactly what I’m doing
Not a lot of groceries in the house, but I saw this recipe awhile back and had everything I needed without having to go to the store (which seriously never happens!).
Creamy Avocado Pasta. Yep, a delicious vegetarian meal (the bf wasn’t home, so I can get away with this!). It was so light and creamy, a truly perfect summer dish. And did I mention easy to make? Seriously. so. easy. It takes about 15 minutes, no joke (and I’m a slow cook!).
Also, I’m currently attempting to eat less gluten, so I made this with fresh gluten-free noodles (I honestly can’t really tell the difference). Why less gluten? Mostly to see how it affects my allergies and energy levels. I’ll keep you posted on what I find! So far, so good
Creamy Avocado Pasta
9 oz. favorite pasta
1 avocado, pitted and peeled
1/2 lemon, juice and zest
3 cloves garlic
5 fresh basil leaves (more or less to taste)
2 tbsp olive oil
salt and pepper to taste
1/4 cup parmesan or goat cheese (optional)
1) Cook pasta according to directions.
2) While pasta is cooking, add avocado, garlic, lemon juice, basil, salt and pepper to food processor. Process until smooth, adding in olive oil as you go.
3) When pasta is done cooking, drain, reserving a cup of pasta water.
4) Toss with sauce. If too thick, add a bit of reserved pasta water to loosen.
NOTE: You can also add grilled shrimp or chicken if you’d like to go the non-vegetarian route. In addition, adding pine nuts or almond slivers to your food processor will make it a bit more pesto like. And finally, this is best eaten the day of due to the avocado!
- 9 oz. favorite pasta
- 1 avocado, pitted and peeled
- ½ lemon, juice and zest
- 3 cloves garlic
- 5 fresh basil leaves (more or less to taste)
- 2 tbsp olive oil
- salt and pepper to taste
- ¼ cup parmesan or goat cheese (optional)
- Cook pasta according to directions.
- While pasta is cooking, add avocado, garlic, lemon juice, basil, salt and pepper to food processor. Process until smooth, adding in olive oil as you go.
- When pasta is done cooking, drain, reserving a cup of pasta water.
- Toss with sauce. If too thick, add a bit of reserved pasta water to loosen.