Tonight I got a craving for pasta, despite the 95 degree heat today. But not just any pasta! I wanted something rich and creamy without the butter and heavy cream that usually comes with traditional alfredo sauce. Introducing Creamy Avocado Pasta Primavera!
Sometimes, I create recipes on the spur of the moment and tonight was one of those times. I looked in the fridge to see what I had to work with and noticed there were 3 avocados that were so ripe another day may have spoiled them. Perfecto! I knew my dish was going to include those along with the basic staples of nutritional yeast, olive oil and garlic. So I set forth to first make the sauce. A little bit of this and a little of that and this is what I ended up with:
Ok, so I know it looks like Linda Blair from the Exorcist paid me a visit, but I must say it came out very tasty. Next, I looked around to see what I could add to the Primavera. I chose fresh grape tomatoes, asparagus and sweet corn as I find the flavors and the colors of these vegetables complement each other very well.
As I started sautéing the vegies, I did a big oopps; something I hope you never do. When I grabbed the pepper container off the spice rack, I turned it over and unbeknownst to me, the top was open and I nearly shook the entire pepper contents into my lovely dish. Oh, no! As I began to rescue what I could of the pepper out of the pan, I told my boyfriend Michael “I hope you like pepper!” He knew better than to say a word! All kidding aside, I thought my dish was ruined but luckily, I removed enough of it and it tasted just fine.
Anyway, my Creamy Avocado Pasta Primavera came out delicious and took only about 30 minutes from prep to plate. I hope you enjoy it as much as we did. Michael’s already had seconds!