It's strange, but I think that a perfectly ripened avocado, cut into half to reveal its creamy yellow flesh, is a most beautiful sight to behold.
Just like how a picture perfect view of a beautiful lake in New Zealand makes you marvel at the beauty of creation and nature, that's the same thought I have of a piece of beautifully ripened avocado.
Needless to say, i love eating all things avocado. From guacamole to chicken and avocado sandwich to avocado sushi to this - my latest avocado obsession - Creamy (oh so unbelievably creamy!) Avocado Pasta. It takes no time to make, and satisfies both my cravings for avocado and cream based pasta, all without the calorie ridden guilt :p
The basic recipe is super simple - it's just a blending of avocado, garlic and lemon juice; I played around with a few variations until i decided this is my favourite combination. This is especially good with leftover plain pasta, when you want something tasty yet quick and easy to make.
If the avocado is at that perfectly ripened stage, you can easily peel off the thin layer of green peel, leaving the first layer of still-green flesh. This is supposedly the most nutrient-dense layer in the entire fruit, which sadly, most of us never touched because we just scoop the inner creamy flesh with a spoon and then discard this precious bit due to igorance.
Now you know ya :)
I normally go for Australian Hass avocadoes, they are the best in terms of flavour - that balance of creaminess and nuttiness. And they generally ripened evenly, unlike the African variety (which Giant almost always sells) which tends to ripen unevenly and has a tart, bitter aftertaste. However, once in a while you will get a good batch, like the ones above that my cell member bought for me for only 99cents from Giant.
Creamy Avocado Pasta
- 1 ripened avocado, pitted and peeled
- 3 cups of cooked pasta
- 2 sticks of cooked sausage (in this instance I use chicken and cheese sausage, but just about any flavour will do. Smoked sausages, ham or bacon are also good)
- 1 tbspn normal mayo or Kewpie mayo
- 1 tsp lemon juice
- 1/2 tsp minced garlic
- 1 medium size tomato
- Salt and freshly ground black pepper to taste
|Our quickie lunch, made in a flash. |
Top: Kewpie mayo, bottled lemon juice
Middle: Cold cooked pasta, avocado
Bottom: Nutriplus Cheese Chicken Sausages
(not that good, I discovered,
the best is still Ayam Brand Premium Sausages)
1. Warm up the pasta if it was cooked overnight. Slice the cooked sausages and dice the tomato.
2. Put the avocado, garlic, lemon juice and mayo into a blender and whizz for a few seconds until smooth and evenly mixed.
|I love my Philips mini blender, which also comes with a wet and dry mill. |
If you have a small family like mine, this is a perfect kitchen companion.
I use it to blend most of my sauces, juices and other dry spices.
3. Add the sauce with the pasta and toss until evenly coated. Adjust the taste with salt and freshly grounded black pepper. If it is too dry, add two tsp of warm water or milk. Top with sliced sausages and tomato cubes. Serve immediately.
If you like it nutty, feel free to add in some chopped walnuts or pine nuts.
Got leftover sauce? Don't discard, it makes a great sandwich dressing with roast chicken, burger or ham and cheese.
Here's what I had for lunch the next day with the sauce.