Happy Halloween!! In honor of this spooky weekend coming up, I’m sharing a recipe for goblin green avocado pasta. I love avocados, so when I saw Giada making this on the food network (I think it was about 4 years ago) I had to try it, and of course, I loved it. I only made one small change from her version to make it vegan (the cheese). The raw garlic can be a bit pungent in this, so if that’s not your thing maybe just a little garlic powder would be better. (But remember, garlic does ward off evil spirits… so you may want to keep it in for the weekend). Speaking of Giada and Halloween, I dressed up as Giada for Halloween last year! (heels, skirt, apron, cooking utensils, low cut shirt, curled hair)… was super easy if you’re still in need of something last minute. Have a great Halloween weekend everyone!
1 pound pasta of choice (I used brown rice pasta)
2-3 cups arugula
1 cup fresh basil leaves (I used a combo of basil and parsley)
3 TBS fresh lime juice (about 2 large limes)
2 cloves garlic
1 tsp salt
1/2 tsp black pepper
1 cup vegan parmesan cheese
1/2 cup toasted almonds
*Save some of the pasta cooking water
First toast the almonds in a small, dry pan on medium low heat. Keep an eye on them and toast for a few minutes until they begin to become fragrant. Chop the toasted nuts and set aside.
Cook the pasta according to package directions, and make sure to save some of the pasta water to loosen the sauce when you’re ready.
Blend until smooth, add some pasta water if the mixture is too thick and not moving in the blender. Pour the sauce over the pasta and mix well, adding some more pasta water if it seems too thick.
Top with the vegan parmesan and chopped almonds.