RECIPE. Mar 21, 2011

Creamy Avocado Spaghetti

There are staples in every household, recipes we fall back on when nothing else inspires us in the kitchen. When I was reviewing my recipes posted thus far, I was shocked to discover I have left out a staple in our house. It is such a regular, in fact, it was the first page of our cookbook I made as favors for our wedding. It’s my favorite quick crowd pleaser and family meal. This is a recipe that can be ready in 20-30 minutes or less. It is creamy, fully of nutritional value and tastes like an alfredo with an avocado twist. I discovered this recipe on the back of a box of spaghetti a few years ago, and couldn’t resist at least trying such an odd dish.

Over time I have made it my own, changing a few ingredients and methods to increase the ease and decrease the overwhelming onion taste that occurred in my first try. So I hope you give it a shot. I hope by now, you can trust that I won’t steer you in the wrong direction when it comes to food.The original recipe just instructs you to toss all the ingredients into a blender and then pour onto cooked spaghetti. As mentioned above, I found it to be much to heavy on the onion flavor. So I decided to try sauteing the onion and garlic before adding it to the rest of the ingredients in the blender. I also tend to top it off with shrimp cooked in garlic and a few freshly chopped tomatoes. For kids, I call it green spaghetti sauce and make it something fun to eat.

Saute onion and garlic in olive oil until softened. Cook spaghetti. Place avocado, onion, sugar, garlic, lemon juice, one diced tomato and olive oil in blender and process until smooth. Pour sauce over spaghetti and then top with favorite meat, tomatoes and shredded parmesan cheese. Or enjoy naked! The sauce…don’t eat it naked…or do…I won’t know.