Vegan Avocado and Herb Pasta

I'm trying really, really hard to stick to eating Vegan these days.  Roaming around my kitchen wondering what to have for lunch today, and running low on fresh ingredients because it's almost time to go food shopping, I realized there were a bunch of miscellaneous green things I could work with.  So I came up with this:

And of course I put it in a green bowl.  😛

INGREDIENTS*:

• 6 dry ounces of your pasta of choice (I used tricolor corkscrews)
• 1 - 2 Tablespoons Olive Oil
• ~1/3 cup chopped Onion
• 1 heaping Tablespoon of minced Garlic
• 1 hefty pinch of Salt
• 2 handfuls of Baby Spinach
• 1 Avocado
• 8 springs of fresh Cilantro, thick stems removed
• 4 springs of fresh Dill, thick stems removed
• 1/2 teaspoon of Black Pepper
• 1/2 cup of frozen Peas
• 1/4 cup of Almond Milk

* I didn't actually measure anything as I was making this, but have given my best estimate on the amounts I put in. You can certainly adjust how much you use of any of the ingredients depending on your personal taste.

DIRECTIONS:

1. Cook the pasta according to the box instructions.
2. While the pasta is cooking -- In a saute pan, heat up the Olive Oil and cook the Onion and Garlic with the Salt over medium-low heat (you don't want them to burn).  When they are soft and just turning brown, turn off the heat and add 1/2 of the Baby Spinach.  Stir to combine and to wilt the spinach.
3. In the bowl of your food processor**, combine the Avocado, Cilantro, Dill, the other 1/2 of the Baby Spinach, and the Black Pepper.  Process (scraping down the sides as needed) until mostly smooth and looking like a pesto.
4. When the pasta is done, drain it and put it back into its cooking pan.  Add the mix from your food processor, the mix from the saute pan, the Peas, and the Almond Milk, and stir to combine.  (You might need to turn the heat on for a minute or two if your Peas are still frozen, while you stir to get everything warmed through.)
5. Enjoy!

** You can do this step in a blender, too.  If you have neither a blender nor a food processor, I would suggest chopping the spinach and herbs up as small as you can, and then whisking everything together in a bowl as vigorously as you can.  You will likely end up with a lumpier sauce in the end, but it will still taste just as good.

This post is an original recipe that I created from scratch.

My goal is to share my love of food simply -- without all the fluff (unless it's Marshmallow Fluff!), long winded stories, excessive and repetitive photos, or incessant rambling that I see on other blogs.  I personally tend to skip over all that, just scrolling straight to the bottom in hopes of finding the recipe right away.  Therefore, I hope you appreciate the brevity above.

** You'll also never find ads here. **

If you have any questions or comments, please leave them below or
contact me directly using the form near the top of the right-hand column.