Avocado Pasta

Ever had one of those days when you’re just too tired to cook, but you’re sick of take out? Or maybe you can’t afford to go out to eat, and you’re way too busy for that stuff anyways? Enter – the psudo recipe. We all need a few super quick and easy recipes under our belts. The type you can put together with just a few ingredients, and alter to whatever’s about to go bad in the fridge. Something that takes about as much time as boiling water, and probably less than waiting for the take-out guy to arrive.

That’s what this recipe is to me. There’s always pasta. I love me some avocado. And garlic, well, we can’t live without it can we? (Well, I suppose technically we could – but why would anyone want to?) Other than that, this meal has contained everything from leftover black beans and some corn, to shoyu and toasted sesame oil. Many times it has a sprinkling of fresh herbs, or maybe a handful of greens. And the seasonings change depending on my mood.

So think of this more as an idea than a recipe. Have fun with it, play around with it, and make it snappy!

Avocado Pasta

enough pasta for 1 (this time around I used gluten-free corn-quinoa shells)
a few tablespoons of pumpkin seeds (pepitas)
a glug of olive oil – or be decadent and use avocado oil
a handful of cherry or grape tomatoes, halved
1 garlic clove, minced
a few pinches of sea salt
a few pinches of chile powder
half an avocado, cubed
a little grated cheddar (optional, but do yourself a favor and buy a block of good quality stuff and grate it yourself)

Boil water in a pot. Add the pasta and cook according to the box instructions. When using gluten-free pasta, it’s sooo important not to overcook it. I know it says that right on the box, but I’ve experienced first hand what happens when you don’t, so please, believe them. Drain the pasta when it’s done and set aside.

Meanwhile, in a small skillet over medium heat, toast the pepitas until just fragrant and starting to pop. Remove from skillet and set aside. Now heat the oil in the same skillet. Add the tomatoes and cook for a minute or two, until just barely starting to release liquid. Then add the garlic, salt and chile powder and stir to combine. When the tomatoes are starting to lose their shape, they are done.

I use my pasta-making pot to mix everything together. But whatever you use, mix the pasta with the tomato mixture, then add the avocado and gently fold it in. Garnish with the cheese and pumpkin seeds.

serves 1

2 Responses to “Avocado Pasta”

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  1. Love the simplicity to this! Sounds great :)

  2. sandra says:

    I live by pseudo-recipes. The easier the better.

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