Casually ate this for dinner like 4 nights this week…oops? But what can I say, it’s like the easiest recipe ever. Just dump all the ingredient into a blender or food processor and blend. BOOM, sauce. Add it to pasta, BOOM, DINNER. Mix in veggies, BOOM, EVEN BETTER! It’s the perfect balance of being nice and creamy, but not so rich that it leaves you weighed down. It’s the lemon that really lightens it up and adds a bright flavor, but if you aren’t a lemon-head like mah-self (I add like a TBSP more juice to my bowl), feel free to scale back the amount in the recipe. Keep in mind though, the lemon also helps make for a cheesy taste in my opinion! Especially with the toasted pine nuts and nutritional yeast! Overall, feel free to play with this recipe and adjust the ingredients to your liking. Now that I’ve discussed the sauce, let’s talk about what you should use it for. Of course my top suggestion is on top of pasta. Gluten free pasta however, gets a really bad rep. Trust me on this one though (guys, carbs are my thing, I kinda know what I’m talking about), Jovial’s Tagialette is actually the BEST pasta EVER! These brown rice noodles are totally gluten free and are beloved by everyone in my family, gluten free or not. Plus, unlike most gluten free products, there aren’t a ton of wacky ingredients. My latest obsession though (it’s giving Jovial a run for their money in terms of my fave pasta) is Eat Banza pasta! Get this, it has 14 grams of protein in just an 2 oz. serving (but who really just eats 2 oz.?). Where does it get the protein from you may ask? Chickpeas. That’s right. Don’t knock it ’till you’ve tried it. Now that I’ve got you hooked up with the pasta, it’s time for (drumroll) veggies (ahhhhh, woooooo, the crowd roars)! The veggies make the dish, am I alone in my excitement here? When I first started making this, all I put in was peas, then came broccolini, then tomatoes, then zucchini. All of them together make for a flavor packed bowl of green-goodness! Obviously though, you can add or leave out whatever vegetables you want.
Recipe from Pilates Pearls and Peanut Butter
Serves about 4
- 1/2-3/4 cup ripe avocado (about a medium avocado)
- 1/4 cup pine nuts, toasted until fragrant
- 5 1/2 TBSP lemon juice
- 2 tsp minced garlic
- 1 1/2 cup basil
- 1 1/4 tsp sea salt
- 2 TBSP nutritional yeast
- 1/2 cup arugula (optional)
- About 8 oz. pasta
- 2 zucchinis, cut into 1/4-1/2 inch thick coins
- 3 cups chopped broccoli/broccolini
- 2 cups frozen peas
- 2 cup diced or halved tomatoes
- Basil for garnish
Cook the pasta according to the directions and, if using the suggested vegetables, place the zucchini and broccoli in a large skillet with a little bit of water and cover to steam. Do not cook them completely, they should still maintain a little firmness.
When the pasta has a minute left to cook, dump in the peas to defrost them. Next, drain the pasta and peas. Once this is done, mix together the pasta and peas with the cooked zucchini and broccoli, then add the avocado sauce.
After everything has been evenly incorporated, serve, sprinkling some of the tomatoes on all the dishes, and adding a leaf or two of basil to garnish.
Bon appetite. Enjoy!
Soooo…on a different note, I wanna ask for some feedback on posting style. Inspired by my fave blogs mentioned in my last post, I really want to start doing more free form, WIAW/day in the life posts. I feel like these are super relatable and give such great inspiration for meals and snacks. Additionally, I want to start playing around in the kitchen more and posting quick little recipes. If you guys would be interested in this sort of more casual, but more regular content, I’m game.
Hope you’re having an amazing week!
Enjoy the moment,
xoxo Meah <3