Creamy Avocado Kale Pasta Recipes
CREAMY AVOCADO KALE PASTA
Only 20 minutes and a short list of ingredients and you have an entirely plant-based, utterly creamy, vibrantly green, and absolutely delicious pasta on your hands. And in your mouth.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 8
Steps:
- Cook pasta according to package instructions. RESERVE 1 CUP OF THE WATER YOU COOKED THE PASTA IN.
- While the pasta cooks, toast the pine nuts. Place in a skillet over medium heat and cook, stirring frequently, until just beginning to brown, about 3 minutes.
- Add 2 tablespoons of the toasted pine nuts to a pitcher of a high-powered blender along with the avocado, kale, garlic, lemon juice, crushed red pepper flakes, and 1/2 teaspoon salt. Add 1/2 cup of the pasta water. Puree until completely smooth, adding more water, about 1 tablespoon at a time, if needed to keep it moving.
- Add cooked and drained pasta to your serving bowl. Pour the avocado-kale sauce over the top. Toss to combine. Top with remaining pine nuts. Serve immediately.
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- Cook your pasta according to the package instructions and your preferred level (al dente vs. more tender).When draining the pasta, keep around 1 cup of the pasta water to one side.
- To prepare the green sauce, add all of the ingredients to a blender and blend into a smooth sauce. I like to start by adding just 1/3 of the pasta water and then adding more until I've thinned the avocado sauce into my desired consistency.
- Give the sauce a taste, increase the seasonings/lemon if preferred, and then combine with the pasta, mix well, and serve!Optionally, top with a little parmesan (or nutritional yeast for a vegan alternative).
- This avocado pasta is best enjoyed immediately. However, any leftovers can be stored in the refrigerator for 1-2 days. However, I've found that the flavor seems to mellow as it sits, so you may want to add a little extra lemon juice or seasonings before serving.I haven't tried freezing the creamy avocado sauce as I imagine it could impact the flavor and texture negatively. However, feel free to experiment - I suggest freezing in an airtight container for between 1-2 months.
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