recipes
March 2023
March 2023
Avocado Pasta
I wrote this recipe during my sophomore year of college in 2017. At the time, I was religiously making avocado pasta for lunch and dinner. It takes like 15 minutes and is such a breeze to meal prep. I remember the dish feeling light, zingy, creamy, and never failing to impress me and my loved ones. Last week, I made this for the first time in a loong time, and denngg it’s still gooooood. I was reminded of why this recipe ended up being a cult favorite: it’s full of healthy nutrients, tasty, fulfilling, and sooo simple. This isn’t just for the vegans, it’s for the pasta whores, the health geeks, the blender bitches, the dress to impress bitches, and the I want to make a bomb ass meal in zero time bitches (I’m all of these) 
INGREDIENTS
serves 2-3
1 large avocado
pasta of your choice
2 big handfuls of spinach
6 cloves garlic
1 lemon, juiced
1/4 cup pasta water
1/4 cup mylk
salt
pepper
oil
chili flakes
optional:
herbs? parm? splash of mylk? lemon zest?
serves 2-3
1 large avocado
pasta of your choice
2 big handfuls of spinach
6 cloves garlic
1 lemon, juiced
1/4 cup pasta water
1/4 cup mylk
salt
pepper
oil
chili flakes
optional:
herbs? parm? splash of mylk? lemon zest?
Kale tip: there are a variety of ways you can make this recipe yours: maybe add in your favorite herb? parm?
A thicker sauce will result in a creamier pasta but, will dry out quicker. Aim for a smoothie like consitency.
DIRECTIONS
Start by boiling your pasta, and salting the water. Set a timer for your pasta.
While your pasta is cooking, peel your garlic cloves and set aside.
In a small saucepan, heat up 1 tbsp of oil on medium high heat and add in your whole garlic cloves. It should start browning. Let your cloves sit and brown, gently tossing/flipping untill each side is caramelized. Remove from heat and set aside.
Check your pasta and drain, remembering to reserve 1/2 cup of pasta water before draining. Lightly rinse the pasta with water. Set aside.
In a blender, add in your avocado, spinach, lemon juice, and pasta water, 1/2 tsp salt, 1/2 tsp chilli flakes, and 1/2 tsp pepper + any other seasoning/ herbs that suits you! Blend on medium for 20 seconds. Then add in your caramelized garlic along with the oil, remaining in the pan. Blend for 30 seconds, or until smooth.
Start by boiling your pasta, and salting the water. Set a timer for your pasta.
While your pasta is cooking, peel your garlic cloves and set aside.
In a small saucepan, heat up 1 tbsp of oil on medium high heat and add in your whole garlic cloves. It should start browning. Let your cloves sit and brown, gently tossing/flipping untill each side is caramelized. Remove from heat and set aside.
Check your pasta and drain, remembering to reserve 1/2 cup of pasta water before draining. Lightly rinse the pasta with water. Set aside.
In a blender, add in your avocado, spinach, lemon juice, and pasta water, 1/2 tsp salt, 1/2 tsp chilli flakes, and 1/2 tsp pepper + any other seasoning/ herbs that suits you! Blend on medium for 20 seconds. Then add in your caramelized garlic along with the oil, remaining in the pan. Blend for 30 seconds, or until smooth.
If your sauce is quite thick, consider adding a little bit of olive oil, a splash of milk, or more lemon juice for a zing. You cannot go wrong here, trust yourself!
Taste the sauce and add more seasoning to your liking.
To serve, add warm pasta to a bowl and pour sauce over. You probably need less than you think but do what you will! I like keeping the sauce and pasta separate, that way it’s fresh for later in the week. It also lets each person decide their own sauce level which in my opinion, is a joy.
garnish with more chili flakes? parm? herbs? big ol lemon squeeze?
enjoy
xx
kale
For meal prep / leftovers: store in an airtight container and refridgerate for up to 4 days. Make sure the pasta is hot before serving.