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The spaghetti harvest in Ticino, Switzerland. (Narrated by Richard Dimbleby)

Avocado Spaghettini

[a vegan friendly meal.]

We’re so accustomed to seeing pastas with a creamy ivory hue, dark green specks of pesto or a rich red tomato sauce, but thanks to avocados, I made dinner green. This quick weekday entrée is perfect for April Fool’s Day because it’s the kind of day one expects to encounter odd or surprising things.

The first time that I made this I actually used fettuccine, a classic pasta choice for creamy sauces (you can see what the fettuccine version looks like after the jump). I felt like the avocado sauce wasn’t shining through enough. I could simply thicken and make it richer, but avocados and the hint of the lemony brightness evokes warm weather food. Lighter and brighter, not rich and hearty. I ended up using spaghettini because thinner strands of pastas seemed like the way to go when you’re seeking more flavor and less starch.

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