I’m trying to get back on the meat free Mondays bandwagon, and I recently came up with a weirdly awesome pasta that used up stuff I had around the house, and ended up tasting really great!
I’ve tossed together avocado pasta a few times after seeing it on the Oh She Glows vegan recipe blog so I started with that as a base, then fried up tofu to give it some weight, tomato for some color, and then cilantro just cause it’s good.
My experiment turned out to be a tasty pasta dish that I’ll make again: like guacamole bursting with flavour on warm pasta. Yum!
Clean out the Fridge Avocado pasta
1 medium sized ripe Avocado, pitted and scooped
2 cloves garlic, crushed
2T Olive oil
salt and pepper to taste
pasta (6 to 8 oz works for 2 people, I used capellini/angel hair pasta)
1/2 pint grape tomatoes, halved
1/2 package tofu, sliced thinly, drained, and fried
1.) To prepare tofu, slice into cubes, or smaller strips, and blot with a paper towel. Heat a bit of oil in a frying pan, and fry tofu for 5-10 minutes, until golden. Set aside.
2.) Chop tomatoes, and cilantro, and set aside.
3.) Cook the pasta in boiling water, about 10 minutes, then drain.
4.) In the meantime, cut and scrape out the insides of your avocado (see this post for a bit more detail on how if you like!) and put into a bowl. Add olive oil, lemon juice, salt and pepper to taste, and pressed or smashed garlic, then gently mush and mix until is becomes smooth. If you have a food processor, use it! It’s on my wish list, but I’m old school in the meantime.
When your avocado sauce is ready, pour it over your warm pasta, then mix to combine. I topped with the tofu and stirred again, then added tomatoes, and cilantro. If this seems like a lot of work, Angela’s original 15 Minute Creamy Avocado Pasta is also very good and quicker to whip up.
Hope you enjoy!