Welp, my birthday weekend is finally over. 23 has been an awesome year. I left my corporate job, grew my small business and started this food blog! Needless to say, 23 went out with a BANG. As much as I embrace a (mostly) healthy lifestyle, I do NOT lead a restrictive one. If I want to eat all the junk food, I do. If I want to go have a few too many drinks with my friends, I do. Let me tell you, that is exactly what I did. This weekends shenanigans have left me fumbling around my kitchen trying to get a vegetable in here somewhere, but I’m still so desperate for a carbo load. And so here we have it! My creamy avocado hangover pasta.
This is pretty much bringing me back to life right now. If you’re a loyal reader of mine, you know that my body loves its carbs, and I don’t deny it what it wants. I am all about intuitive eating. Maybe tomorrow I’ll eat some kale. Probably not, but you never know. Maybe 24 will be a new year. In all seriousness, this creamy avocado hangover pasta can easily be adapted and made gluten free, if you’re into that kinda thing. Just swap the pasta for a gluten free version. My favorite is Banza.
My secret to getting this super creamy (and extra carby, ill admit), is a cooked potato in there. It also acts as a thickener, so I can just toss everything in the blender instead of cooking a roux. Something tells me I shouldn’t operate the stove right now. While this dish was purely the result of opportunity, I will definitely be making it more regularly! To be honest, next time Ill make it, I will probably use lentil pasta. Something about carbs from pasta AND a carby sauce seems excessive, but its what I need right now.
Creamy Avocado Hangover Pasta
This creamy avocado hangover pasta is the perfect way to jumpstart your Monday after a long weekend! The sauce is luxuriously thick, and doesn't even need to be cooked.
- 8 oz dry pasta
- 2 shallots, sliced
- Salt and pepper, to taste
- 1 medium russet potato
- 1 lemon
- 1 avocado, peeled
- 1 cup packed spinach
- 1/2 cup Italian parsley
- 2 cups vegetable stock
- sun-dried tomatoes, if desired
- Step 1 Cook the pasta according to package directions. Don’t forget to salt your water.
- Step 2 Slice the shallots and put them in the blender with some salt and pepper. This is going to pull all the flavor out of the veg and into the sauce.
- Step 3 Meanwhile, poke some holes in the potato and pop in the microwave to 7 minutes, or until tender. When its cool enough to handle, run under cold water and pull the peel off with your fingers. Put it in the blender.
- Step 4 Add the lemons juice, avocado, spinach, parsley and vegetable stock to the blender. Puree until smooth. This will take 1 full minute.
- Step 5 Stream in 1 Tablespoon of olive oil with the motor running, if desired. This will make the sauce extra velvety.
- Step 6 Toss the pasta with the sauce. Garnish with additional parsley and sun-dried tomatoes, if desired.