For this week's Recipe of the Week we are in for a special treat! Nicole Brown, the rad momboss behind NickiChicki, is teaching us one of her favorite recipes. I am friends with Nicole on Facebook and she always posts the most unique food creations. She's a vegan, and I am far from vegan, so I was really shocked that my mouth literally started watering at her vegan dishes. She really won me over when she chose this week's recipe, avocado pasta, because the way to my heart is through all things avocado!
It is no secret that I have a total girl-crush on this lady. She hilarious, awkward in a good way, and totally sweet. On top of all that, she is insanely talented. If you haven't seen NickiChicki's phenomenal knitwear then you are in for a treat. I know it seems a little odd to showcase knitwear in May but trust me when I say that now is the time to check them out. When fall hits and cool air kicks in there is an all out war for her pieces. I am not exaggerating when I say that these things sell out faster than Kylie Jenner lip kits.
Alright, let's get down to the good stuff. Literally.
Vegan Avocado Pasta
I absolutely adore this avocado pasta recipe because not only is it delicious, it's quick and super easy to make! Perfect when you've been out and about all day and still want to throw together something a little healthier than the typical pasta offerings! Winner, winner victorious dinner!
- 9 ounces (255 grams) uncooked pasta
- 1 to 2 cloves garlic, to taste
- 1/4 cup lightly packed fresh basil leaves, plus more for serving
- 1 to 2 tablespoons fresh lemon juice, to taste
- 1 tablespoon extra-virgin olive oil, plus more if needed
- 1 ripe medium avocado, pitted
- 1 tablespoon water
- 1/4 to 1/2 teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- Lemon zest, for serving
- Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. For a lighter option, serve the avocado sauce with zucchini noodles.
- While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil and pulse to mince. Add the lemon juice, oil, avocado, and 1 tablespoon water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more oil. Season with salt and pepper to taste.
- Drain the pasta and place it back in the pot. Add all of the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.
- Top with pepper, lemon zest, and fresh basil leaves, if desired.
* Because avocados oxidize quickly after you slice them, this sauce is best served immediately.
This dish looks so creamy and delicious. And healthy, to boot! I am so stoked to dip my toes into the world of vegan cooking and step outside of my comfort zone. Would you guys like to see more vegan/vegetarian dishes?