Avocado Pasta
Hey Beleafers!
So I had a mean craving streak for like 2 weeks for avocado everything lol. I have no idea why, but I’ve come to just listen to my body when it craves something cause I figure there’s something my body must need right now from avocados. The other night, I whipped up this Creamy Avocado Veggie Pasta, and let me tell you – I was in there proud of myself for whipping together something that had my husband and I wishing I had prepared enough for a second plate.
We’re talking sautéed mushrooms, sweet onions, and crisp bell peppers, all seasoned to perfection with a little cumin, dill, and a hint of fenugreek to keep things interesting. Then comes the star of the show – the avocado mash. It’s what makes this dish feel rich and indulgent, but still light enough for an everyday dinner.
This is the perfect pasta dish for a night when you want something that looks fancy, tastes incredible, but is secretly super easy to make. Ready to dive into this green goodness? Let’s get cooking!
Creamy Avocado Veggie Pasta Recipe
Ingredients:
Pasta (I used rotini, but any shape will do!)
Olive oil (for sautéing)
Mushrooms (1 cup, sliced)
White onion (1, diced)
Green bell pepper (1, diced)
Red bell pepper (1, diced)
Avocado mash (store-bought or homemade)
Cumin (1/2 tsp)
Dill (1 tsp)
Parsley (1 tsp)
Basil (1 tsp)
Fenugreek (1/2 tsp)
Herbes de Provence (1 tsp)
Black pepper & Himalayan salt (to taste)
Minced ginger (1 tsp, for that fresh finish)
Instructions:
1. Sauté the Veggies:
Heat a good drizzle of olive oil in a large skillet over medium heat. Add the sliced mushrooms, diced onions, and bell peppers. Sauté until the veggies are soft and the mushrooms get that lovely golden color.
2. Season Everything:
Sprinkle in your cumin, dill, parsley, basil, and that little extra something – fenugreek. If you’ve never cooked with fenugreek before, trust me, it adds a unique touch that’ll make your taste buds happy! Toss in some Herb de Provence to give everything a nice, balanced flavor. Let the veggies cook for another few minutes to really soak up all those spices.
3. Cook the Pasta:
While your veggies are getting all flavorful, bring a pot of salted water to a boil and cook your pasta until al dente. Drain and set aside.
4. Create the Avocado Sauce:
Now it’s time for the avocado magic! Stir the avocado mash into pot of pasta, mixing everything together until the pasta is fully coated in that creamy green goodness. Add some black pepper and Himalayan salt to taste.
5. Combine and Finish:
Add your cooked pasta into the skillet and gently toss everything together. Make sure every piece of pasta gets a good coating of the avocado sauce. For the final touch, stir in some minced ginger – it adds a nice zing at the end that really brightens the dish!
6. Serve and Enjoy:
Plate up your avocado pasta, garnish with a bit of extra parsley or basil if you’re feeling fancy, some parmesan cheese or Swiss cheese and dig in!
Final Thoughts:
This Creamy Avocado Veggie Pasta is the kind of dish you can make on a weeknight but still feel like you’ve treated yourself to something special. It’s fresh, light, and full of bold flavors – perfect for when you want a healthier pasta option without sacrificing any of that comforting goodness. My stomach can’t handle too much acidic foods, so also if you want to skip on the tomato sauce for the night, this will make your tummy feel happier.
So, Beleafers, the next time you’re craving something creamy but not heavy, give this avocado pasta a try. It’s a game changer! And if you do make it, don’t forget to tag me in your photos – I love seeing what you’re cooking up!
Bon appétit!
