Tuesday, July 27, 2010

Avocado "Cream" Pasta with Egg

I don't think I ever ended up sharing this recipe, and I totally wanted to!

I was craving something really rich & creamy one night, but wanted to keep it dairy-free. How the heck do you do that? Why, with avocados of course!

First I cooked up some twirly rice pasta (yes, that's the technical term), to keep things gluten-free. I sauteed some minced onions & garlic in a pan, then tossed everything in with the pasta.

Next I scooped everything out of a ripe avocado & mixed & mashed it until it was creamy. I added some salt & pepper at this point too.

After that, I fried up an egg in spray-oil (over easy, my favorite way to have 'em). I also think this would be lovely with a poached egg, but for the sake of ease I went for the over easy version.
I mixed the avocado with the pasta, topped it with the egg, then sprinkled everything with fresh farmer's market diced tomatoes, and grated mozzarella rice cheese! YUM!

A refreshing glass of chardonnay balanced out the richness of this meal really well. And BOY is it rich! If your craving somethin' savory, this is a good way to do it slightly healthier than the heavy cream stuff. Avocados have good fats. Delicious, delicious good fats.

3 comments:

little miss vintage said...

Oh my god, this looks sooo yummy!

Dad/Papa/George/Super B/Jorge said...

Wow. Super-fantastic looking salad Sudden Beth. I'm gunna try it this weekend!

Beth B said...

Thanks guys! I love making up recipes (and having them work out). :) It was super easy too!