Last night’s dinner was good. Not just “oh yum that was tasty” good. Like, “I think I just became the next Barefoot Contessa” level of good. I think this is because it’s one of those meals that feel really fancy – bruschetta and creamy pasta always remind me of a classy Italian restaurant – but it didn’t take long to make, and it was really healthy and nourishing
I originally got the idea for an avocado based cream sauce from Oh She Glows. Avocados are my favorite food (I may or may not be like those ladies on the Subway commercial), so when I saw the recipe, I just had to make it. It turned out surprisingly creamy – I never expected an avocado to so easily replace heavy cream! That was probably the most exciting part of the recipe, because one of the more difficult dishes to make dairy free is a sort of alfredo pasta. This recipe, despite it’s nutty, almost pesto-y flavor, contains no nuts, dairy, gluten, eggs or fish.
The bruschetta kind of started as one of those “kitchen sink” recipes – I had a can of white beans, a couple of tomatoes, and some buns left over from the Fourth of July. What I ended up with, though, was a delicious appetizer perfect for serving before a light Sunday dinner. You can adapt this recipe to make it gluten free, or you can use regular bread. It contains no other allergens, which makes it great to serve to guests with multiple allergies.
Creamy Avocado Pasta
(to serve 4)
2 medium avocados
Juice of 1 lemon
1/2 clove garlic (you can add more or less as desired)
Salt, to taste
1/2 cup fresh basil
4 Tablespoons extra virgin olive oil
4 servings pasta, gluten free
1 small mug pasta water
1. Boil the water for pasta in a medium pot. When the bubbles are rolling, add enough pasta for 4 people, and cook until al dente. Drain and place in a medium bowl. Be sure to save a mug of pasta water.
2. While the pasta is boiling, make the sauce by putting the garlic clove, lemon juice and olive oil into the bowl of a food processor. Process until smooth.
3. Add the pitted and shelled avocados, basil and salt to taste. Process until smooth.
4. Pour a small amount of pasta water over the pasta, to make sure it doesn’t stick. Then cover with the sauce. Enjoy!
White Bean Bruschetta
1 can cannelloni beans, drained
1/4 cup chopped celery
2 tomatoes cut into bite sized pieces
1 tsp tarragon
juice of 1/2 lemon
1/2 tsp garlic powder
2 sprigs rosemary
Salt & pepper to taste
3 Tablespoons olive oil
Gluten free bread
1. Turn oven onto its broil setting. Toast the bread in the oven.
2. Meanwhile, mix the remaining ingredients in a bowl.
3. When the bread is finished toasting, top with bruschetta and drizzle a little extra olive oil to taste. Enjoy!