As most of you know, this blog used to be either the Stylist Quo or the Laidback Vegan. I realized that having two separate recipe blogs was way too much extra effort, and that eating mostly vegan and healthy.. but sometimes indulgent were not mutually exclusive! I couldn’t be happier with 40 Aprons, getting to channel all my efforts into just one blog, my digital baby.. except the process hasn’t been exactly easy.
Between 301 redirects, .htaccess files, and importing mySQL databases that erased all the code I just wrote (omg.), the backend has been a total pain. And yesterday I tried merging my hellobar (see that email subscription bar at the top?) and Mailchimp, so my subscribers, you know, actually get recipes? And apparently Mailchimp took this to mean, “Hey! Please send everyone who ever subscribed via Hellobar TWENTY-NINE CONFIRMATION EMAILS”. I am not joking. Maybe it was more like 7-9 on average, but damn. Damn. Damn. I am beyond internet-mortified. There should be a meme of me.
Between countless quite rude emails and even more totally sweet ones from subscribers, I figured I needed to post something delicious today. Not just another smoothie, people!… as ridiculously delicious and healthy as those are. Nah, we need something rich and indulgent, but with a high good-for-you factor. The solution? Avocado alfredo pasta.
Yes, it’s green. Yes, it’s made from a fruit posing as a vegetable. Yes, it’s totally vegan. Yes, Virginia, there is a Santa Claus, and here’s his contribution to Christmas in July. Yes, it’s damn good.
I’d been pinning this sort of dish for months but just now bit the bullet, inspired by standing in front of huge displays of the rough, black fruits at the grocery store each week. It came together in the amount of time it takes to actually boil water and cook pasta, and it was decadent and rich, but full of fiber, omega-3s, vitamins, carotenoid antioxidants.. all those things that are good for you but, in this case, don’t taste “good for you”.
You can really customize this dish endlessly, adding more or less garlic, fresh herbs, Cajun spices, whatever. We tossed in a few sautéed mushrooms, tomatoes, and spinach, but it would be divine with some shrimp, too! We used spinach-and-Jerusalem-artichoke pasta, too, hence the super green shade, but regular pasta works just as well. I’m a huge fan of this brand and love that the pastas are tender and perfect, without the aggressive bite of some whole wheat pastas.
Make this! And, you know, sorry, guys… does this make up for it?
- While waiting for pasta water to boil and pasta to cook, combine all sauce ingredients (everything but the pasta and the toppings, of course) in a blender and blend 'til smooth. Taste and correct seasonings.
- Drain pasta and place in a large mixing bowl. Pour sauce over and toss to combine. Stir in toppings & proteins, if desired. Serve immediately--do not reheat.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.