Easy Pasta w/ Roasted Avocados & Basil

Easy Pasta w/ Roasted Avocados & Basil: Budget Meal

Hi and welcome back to Ria Lives Well!

This is a perfect example of how simple, fresh ingredients come together and make something magical.

All you have to do is take a few complimenting flavors, throw ’em together and roast a vegetable while you’re at it. This easy pasta with roasted avocados and basil is by far my favorite budget meal to date on RLW.

Which means you have to make it.

It’s a simple meal when you’re too tired to prepare a fancy dinner. Most of the work comes from chopping the veggies, while your oven roasts the avocados and garlic {oh yes, there’s roasted garlic} and your stove cooks the pasta. Not to brag or anything, but while my roommate was eating Top Ramen, I was enjoying this:

Ingredients:

  1. 1 avocado (sliced lengthwise)
  2. 1 garlic clove (roughly chopped)
  3. a drizzle of olive oil
  4. a few dashes of coriander
  5. a generous dash of red pepper flakes
  6. 1/4-1/2 teaspoon lemon juice
  7. salt and pepper to taste
  8. 1 stem of fresh basil (minced)
  9. half a tomato (optional)
  10. 2 cups cooked vegetable pasta (or any kind)

Directions:

Slice and peel your avocados. Lay them on a greased baking tray and add your garlic {on top of the avocados-that’s what I did}, seasonings, salt, pepper, olive oil and lemon juice. Bake at 400 deg. F. for 15 minutes. While that’s roasting, prepare your pasta until al dente. While the pasta cooks, mince your tomato and basil. Once your avocados are done roasting, immediately mash them with a fork to let the heat create a smooth consistency. Mix into your hot pasta and season with more pepper flakes, salt and pepper and coriander. Top with fresh tomatoes and basil.

The first batch was good, but I felt it lacked flavor. For my second batch, I included red pepper flakes and roasted garlic instead of garlic powder. Huge difference. And on my third batch, I added a drop of my roommate’s hickory smoke liquid smoke. Her mom brought it during commencement week to make her famous enchilada sauce. She makes the best enchilada sauce, but her original recipe isn’t vegan or vegetarian. She made a vegan version just for me, and added the hickory smoke for extra flavor. That’s when I fell in love…with the hickory smoke…and I guess my roommate’s mom for introducing me to hickory smoke.

I’ll be making this recipe again {and again, and again}, so I may include toasted walnuts {omit the hickory smoke–not the best combo} for extra flavor and some crunch. Until then, this simple pasta with roasted avocados, garlic and fresh basil will suffice.

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