ThePolkaDotApron.freeforums.org

We want to talk about healthy, nutrient-dense foods (and others, too, of course), news and information items (current and otherwise), the BROKEN allopathic medical system and the need for alternative medicine, weather, farming - hey, you name it!
It is currently June 29th, 2017, 9:49 am

All times are UTC - 7 hours [ DST ]



Welcome
Welcome to thepolkadotapron

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!


Post new topic Reply to topic  [ 1 post ] 
Author Message
 Post subject: Pasta with avocado sauce
PostPosted: March 24th, 2017, 11:22 am 
Offline
Site Admin
User avatar

Joined: November 12th, 2012, 11:54 am
Posts: 13471
This sounds devine! I would also leave a couple of chunks of whole avocado to toss on top, as well.

Here are a couple of good tips you might overlook if you don't/won't actually read the article. If you flip directly to the recipe you won't see these very important caveats.

Quote:
Choose a sauce-loving pasta.

Unlike a cream-based pasta sauce, this creamy avocado pasta sauce is incredibly thick. Be sure to choose a dry pasta with plenty of body that will stand up to this sauce's thickness. Spaghetti, soba noodles, and zucchini noodles work well, but avoid thin angel hair pasta. For pasta salads, fusilli and farfalle are ideal, while penne and rigatoni won't get much sauce inside their tubular shapes (making for a dry pasta salad).

Use ripe avocados.

You might think that the blender would tenderize an underripe avocado and still result in a brilliant sauce, but the avocados — and their ripeness — are central to this sauce. Try blending an underripe avocado and your sauce will have a grassy taste and texture. Heidi over at 101 Cookbooks has a few great tips for picking the best avocados. http://www.101cookbooks.com/archives/guacamole-recipe.html

Dress the pasta while it's warm (even if you're serving it cold).

Warm pasta plus a thick sauce makes for an easier, more even application. Dressing the pasta with the sauce while warm also means the pasta will absorb more flavor from the sauce.


With the bacon sprinkled on top, this would make a very nice, cool summer salad. You can always switch up the spices you use, but I would not use olive oil - - I would use avocado oil. Derrrr . . . :roll: 8-)

http://www.thekitchn.com/how-to-make-creamy-avocado-pasta-242477

_________________
Image


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 1 post ] 

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 0 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
cron

suspicion-preferred