Thursday, May 3, 2012

Creamy Avocado Paleo "Pasta"

I'm a food voyeur, I admit it. I'm the one at the grocery store peeking in your cart, ever fascinated with what people buy and eat. While I use Pinterest to keep track of my own things to try, I also love to use it as a tool to gauge what's trending in recipes. I follow several vegan, Paleo and just healthy/clean eating boards, and find it amazing how certain images and dishes pop up under many people's profiles.

Today's dish is one of those "hot" little numbers that caught my eye and many, many others as well. With Cinco de Mayo approaching this Saturday, it's a fine time to throw some avocados into your cart (well, don't literally throw them... they might get squashed!)

I have guacamole on my weekend agenda, but today I transformed a simple avocado into an almost effortless, dairy-free and super healthy "pasta" lunch. 
photo courtesy of Oh She Glows... just to show the sauce in its original context

Credit and thanks go to Angela Liddon, the genius behind this recipe and her fabulous vegan blog, Oh She Glows . I've shared before that I respect the overlap between vegan and Paleo in a way that perhaps many Primal enthusiasts do not. I really do try to include produce in my diet as much as possible and in creative ways, and often find inspiration from vegan blogs.

The original Creamy Avocado Pasta sauce recipe calls for basil; Angela designates it has optional, which is a good thing as I completely blanked at Trader Joe's this morning and forgot to pick any up. I'm a huge basil fan, though, so I will definitely be revisiting this one with the green stuff included.

My "pasta" today was simply a julienned zucchini. When I cooked it up I added some mushroom and spinach to the mix, and after dishing it out sprinkled some diced tomatoes on top. Yum. Yum. Yum.

Creamy Avocado Paleo "Pasta"
adapted from Oh She Glows

1 medium ripe avocado, pitted
1/2 juiced lemon
3 garlic cloves (Angela suggests adjusting amount to your tastes - we are garlic lovers!)
1/2 tsp. salt
2 tbs. olive oil
pepper, to taste

In a food processor, combine lemon juice, olive oil and garlic until smooth. I found mincing the garlic first helped my processor be more effective at the task. Add avocado and salt, and process again.

one medium zucchini, julienned

After slicing zucchini, place in a large colander over the sink. Sprinkle with a little salt and allow to sit for about 15-20 minutes. Pat dry with paper towels.

Heat 1 tbs. oil in a large skillet. Add zucchini noodles to skillet and cook for about 5 minutes. You can also add other vegetables with the zucchini if desired.

To serve, toss zucchini with creamy avocado sauce. Season with salt and pepper, to taste. Sprinkle with diced tomatoes, if using.


  1. This sounds so yummy! Thanks so for sharing this recipe with us.
    I am a little confused though... you say that this is Paleo, but you list gluten-free brown rice pasta in the ingredients. Was that a mistake? I didn't think that brown rice was a paleo-accepted food.

  2. Thanks for the catch, Hannah! I also served this sauce to my son with some brown rice penne, and shared the recipe on my non-Paleo healthy family site. When I was editing it to post here I forgot to delete it.

    It is Paleo as I made and ate it, and I hope you try and enjoy it was well!

    1. Thanks Susan! I'm definitely going to try it with the sauteed zucchini. Sounds delicious!