Pasta with Avocado Cream Sauce and Cilantro Oil

For the past week or so, I've gone through at least half an avocado a day. Usually I'd just top my lunchtime sandwich with half or mash some up for Mexican salads; I didn't get too creative with them. So when I saw a lone, super ripe avocado in the fridge, I decided to get sassy.

Since I also had a decaying bunch of cilantro in the crisper, I decided to let loose with that as well. Does it bother anyone else that when you want to use fresh herbs, you end up buying way more than you need, letting the herb ultimately decompose in the fridge?

Right, this is a food blog. You don't want to hear words like decaying and decomposing. Moving on.

This was definitely one of those "use up the leftovers" type of meals. One of those "I pray this somehow comes together" dishes.



(It also happens to be one of those "looks horrifically unappetizing and monochromatic" dishes, but that's a minor detail.)

And come together it did. Beautifully, in fact.

The avocado cream sauce is just so creamy. It's luscious and coats the pasta in such a way that each noodle is almost cloaked. The cilantro oil adds just enough fresh punch; each bite has just a subtle herbaciousness that takes the dish to a heightened level. It just works.



Pasta with avocado cream sauce and cilantro oil
Ingredients
- 8oz pasta (I used gluten free rotini, but most will do)

Sauce
- 1 large ripe avocado, halved and pitted
- 1T white miso (optional)
- Juice of 1/2 lemon
- 1 garlic clove
- 1/4 cup unsweetened milk (I used almond)
- S&P, to taste

Cilantro oil
- 1 cup cilantro
- 1/2 cup olive oil
- Sea salt, to taste

Instructions
- Cook pasta according to package directions. Set aside.
- Prepare cilantro oil by blending olive oil and cilantro until thoroughly combined. If you want to remove the solids, strain through a mesh sieve. Set aside.
- Prepare sauce by adding all ingredients except milk in a blender or food processor. Slowly add milk until mixture is creamy and completely smooth. Add sauce to pasta and toss until coated. Drizzle each serving with cilantro oil.

Serves 4

Five Minute Recipe: Black Bean Avocado Quesadilla

One of my favorite products are Trader Joe's brown rice tortillas. They're much chewier and filling than regular tortillas, and they're also huge. Win/Win.

However, they make horrible wraps. Or I'm a horrible wrapper. Either way, every time I try to make a wrap or a burrito, it splits and ends up with me throwing them frisbee-style across the room, salsa decorating the walls like a very strange crime scene, made stranger by me licking it off said walls.

Cleanliness is next to Godliness.

So, I got to thinking. A quesadilla is an easy way to eat one of these finicky tortillas without having to bend them too much beyond their comfort zone. The black bean avocado idea came into fruition after I had a slice of pizza at Amherst's famous Antonio's a couple months ago; they're known for massive slices of some of the most creative pizza ideas I've ever seen, including black bean quesadilla. Picture a crispy, thin crust topped with mashed black beans, thin avocado slices, crispy tortilla chip crumbles, a thick drizzle of sour cream, and chunks of salty feta.



Oh yes.



Back to the quesadilla. It takes literally five minutes to make, is positively crispy, creamy, and slightly smokey, and tastes perfect dunked into my new love: salsa verde, which I could drink through a straw.


Black bean avocado quesadilla
Ingredients
- 1 tortilla, brown rice or otherwise
- 1/3 cup (vegan) refried black beans, or slightly mashed black beans
- 1/2 avocado, thinly sliced
- 3-4 slices of tomato
- 1/2t cumin + scant 1/4t cayenne
- 1T nutritional yeast*
- Fresh cilantro, torn

Instructions
- Warm tortilla in the microwave to make it more pliable. Spread toppings on one half of the tortilla, then flip the other side over.
- Heat a skillet to medium and toast on both sides, until golden brown. Using a pot, tea kettle, brick, or some other heavy household item to create a makeshift (re: cheap) press, if desired.

Serves 1

* Feel free to add vegan cheese (Daiya pepperjack would be awesome), organic cheese, sour cream, etc.

Mint Chocado Pudding

I'm ashamed to say that I had another night of failed dinners. I'm also ashamed to admit that my dinner ultimately partially came from a can, in the form of Amy's soup. Despite my shameful dinner disasters (which included cutting my finger on the TOP of a knife - how does that even happen?) I knew I wanted to blog about something this evening. So, using my noggin and a ripe avocado, I prepared this little number.


Raw mint chocado pudding (adapted from HEAB)
Ingredients
- 1/2 ripe avocado, chopped
- 2 tbsp cacao powder
- 3-5 mint leaves, depending on size
- 1/8 cup water
- 1/2 tbsp agave
- 1 tsp flax seeds (optional)

Instructions
- Put everything into a food processor and blend until thick and smooth. Enjoy!



I was skeptical about this puddin' because quite honestly, I'm not the biggest avocado fan. To me, it's sometimes similar to eating butter, which doesn't sit well with me. However, I get random cravings for it and I do enjoy it in sushi, so I figured I'd give this a shot.



It was WICKED good! I don't use the word "wicked" lightly, folks. The Massachusetts dialect only comes out for special occasions these days. I couldn't taste the avocado much, but instead was left with a thick, creamy, decadent pudding that any Jello brand lover would enjoy. The best part? It's incredibly healthy, raw and full of good fat.

Now I'm off to bed. My body is tired from a sweaty cardio sesh and I need some rest. Good night!