Creamy Avocado Pasta

Sometime you just want a home cooked meal but haven’t planned anything and haven’t gone shopping to cook. The kids are always well fed but sometimes we get left a little behind 😉 This is a great meal that took literally the time to boil pasta to create with all ingredients I always have at home. Super simple and deelish, the best!

Creamy Avocado Pasta

 

Creamy Avocado Pasta
4 servings

2 avocados
Juice of 1 lemon + lemon zest to garnish
1-3 garlic cloves, to taste
1 teaspoon sea salt, or to taste
1/2 cup Fresh Basil or Spinach
3 tablespoons extra virgin olive oil
1 lb of pasta
ground black pepper, to taste
Pine nuts, for garnish

  1. Boil water and cook pasta in a large pot
  2. In blender or food processor combine garlic, lemon juice, and olive oil and process until smooth. Add avocado, basil, and salt and blend until creamy
  3. When pasta is done, drain and mix with sauce.  Garnish with lemon zest, black pepper and pine nuts. Serve immediately.
Advertisements

Vegan Creamy Polenta with Sausage and Peppers

Sausage and Peppers (vegan style of course) has always been the ultimate comfort food meal for me. But I think I totally stepped it up by adding super creamy and deelish polenta. The perfect combo! I would say make more of this one as it will go super fast!

Another Vegan Sausage and Peppers recipe 🙂

Vegan Creamy Polenta with Sausage and Peppers

  • 2 packages vegan sausage, sliced 1/2″ rounds (My favorites are Field Roast and Tofurkey)
  • 1 sweet onion, sliced thin
  • 3 cloves garlic, minced
  • 2 bell pepper, sliced (I don’t like green peppers so I always use red, yellow or orange – but your preference)
  • 1/4 cup red wine
  • 1/4 teaspoon fennel
  • salt and pepper, to taste
  • Creamy Polenta, recipe below
  1. Saute sausage over medium heat until well browned on all sides. Remove and set aside.
  2. Over medium-high heat, saute the onion in olive oil about 5 minutes.  Add the garlic and saute a minute more.
  3. Add the wine to deglaze the pan, Simmer until the wine has reduced by half. Add the peppers, fennel, salt and pepper, cooking about 3 minutes more until the peppers are tender but still brightly colored. Add the sausage back in and mix.
  4. Serve with creamy polenta.

Creamy Polenta

  • 4 2/3 cup water
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 1/2 cup vegan cream cheese
  1. Add the water and salt to a saucepan and bring to a boil.
  2. Add the cornmeal, whisking to break up any lumps.
  3. Lower the heat and simmer for 15 minutes, stirring periodically.
  4. Remove from heat and stir in the vegan cream cheese. Serve & Enjoy!

%d bloggers like this: