All Photos © Christine Elise McCarthy 2015
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This is as easy as easy gets. If you can boil water & mash an avocado – you are IN! I made this the other day with olive oil & garlic & shallots but I prefer this easier & cleaner version. And it is a great way to make dinner on a hot day (and it has been hideously humid here, lately) and not heat up the whole kitchen.
The quantities of each ingredient are really up to you. You might like a fuckton of broccoli & a heavier avocado sauce – or not. So – feel free to improvise.
4-Ingredient Vegan Creamy Avocado Pasta with Broccoli
1/2 lb pasta (I used that fresh stuff from the refrigerator section)
Broccoli (I used one large head)
1 large avocado
1/2 a lemon or lime
Boil water. I quartered my broccoli & basically boiled it for about 5 minutes & fished it out with a slotted spoon an set aside & then cooked the pasta in the same water as directed on the package. If you like your broccoli more al dente or mushier – adjust the cooking time & test the broccoli every minute or so.
Mash the avocado with fresh lemon or lime juice – to taste. Start light with the juice so it doesn’t overpower the avocado. Season with S&P. I tried this in my blender but there was not enough bulk for the blender to work so I just mashed it by hand. I added a tiny bit of water to thin it into a thick sauce rather than a basic guacamole.
Cut the broccoli into florets.
Drain the pasta & toss with the broccoli & some avocado – maybe reserving some avocado to top the dish.
Season with S&P & serve!