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Creamy Avocado Noodles

05/19/2011

First of all, let me apologize for the lack of recent posts. The end of the semester was crazy and then I did some traveling to New York so I haven’t had much time to cook. I ate lots of good vegan food in NY (post to follow) but finally now that I’ve had some time, I  present to you: CREAMY AVOCADO-BASIL NOODLES. Two of my favorite things are avocados and pesto and this dish is their love-child. It’s fantastic and extremely simple.

Creamy Avocado-Basil Noodles

  • 1 Ripe Avocado
  • 1 Bunch Fresh Basil
  • 2 Cloves Garlic
  • 1.5 (approx) EVOO
  • Lemon juice
  • Salt + pepper
  • Brown Rice Udon Noodles
  • Assorted steamed or sauteed vegetables (optional, but I used mushrooms, red onion & baby tomatoes)

1. In a food processor add garlic, EVOO, basil leaves, lemon juice, salt + pepper. Pulse to make sure garlic is well chopped.

2. Peel avocado and rough-cut into cubes. Add to food processor and blend with garlic-oil-lemon mix. Blend until well combined and you have a creamy consistency. Add more oil if necesary and more lemon juice/s+p to taste.

3. Bring a salted pot of water to boil and add Udon noodles. Boil until soft, approx 6-8 minutes.

4. If you’re adding vegetables, prepare when the noodles are cooking and set aside.

5. Once the noodles are cooked, drain and return to pot. Add avocado-basil sauce and toss together. Add vegetables if you so desire.

6. Top with fresh ground black pepper, serve & enjoy! Nom!

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