Quinoa Pasta With Avocado Sauce
I’ve come across avocado pasta in my internet food scouring several times over the past few years and I’ve always been tempted to make it, but I’ve also always been a bit weary of the idea. Something about the thought of a warm avocado sauce left an uneasy feeling in my stomach, although as a lover of baked avocados and of guacamole, I’m not so sure why.
My resistance took a turn last night on my walk through the the market to hunt for inspiration for my next $5 meal. I stopped on a pile of avocados and with one glance at the $1.30 price tag, decided that tonight was the night to try this recipe. Most of the ingredients I already had at home, so I grabbed a box of quinoa pasta and checked out, but not before noting the cost of everything else needed to prepare this meal. When I got home, I put the pasta on to boil and then tossed all of my sauce ingredients into the food processor and before I knew it, I had a healthy and rather unusually delicious dinner. It was creamy and tangy and light and– without the cheese I grated on top– even vegan friendly.
So, just what did this meal cost to make? Here’s the breakdown:
Quinoa Pasta: 1 box is $2.89 and I used half so, $1.45
Avocado (organic): $1.35
Basil (organic): $3.25 and I used 1/3 of this so, $1.08
Lemon (organic): $.99
Garlic: a head costs about $.74
Grand Total: If for the sake of argument, we include the cost of the entire head of garlic, the total costs come out to $4.53. If we consider it a staple, the grand total for this meal is $3.79.
Here’s the recipe that I followed from Oh She Glows…
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
2–3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
1/2 tsp kosher salt, or to taste
1/4 cup Fresh Basil, (probably optional)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta
Freshly ground black pepper, to taste
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8–10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.