Friday, June 13, 2014

Avocado-Portobello Mushroom Pasta Sauce

Mushrooms meet avocado in a rich tasting sauce.
Happiest news arrived in the email box- the new studio on the 8th floor at school is ready to move into! Yippee!! I purposely picked only floors that had a number 7- my favorite. 867 is where I'll be for the next two years- no more shared group space separated by a single curtain! Whoo hoo!!! I have longed for privacy and now I'm getting it.
Alas another pasta dish, my friends. A recipe otherwise known as Cleaning Out the Fridge.
Life of the frugal simpleton summer continues forth with an easy sauce.
Combination of the chunky, meaty flare of baby bella mushrooms diced to perfection, nooch (becoming a heroic savior beyond mac n needs), and ripened just right avocado makes for a great substitute for white or "butter" sauce. Both creamy and textural, this one's a home run!
Well, in my opinion.

Avocado-Portobello Mushroom Pasta Sauce Ingredients and Preparation

2 tablespoon olive oil
1 teaspoon garlic, minced
1 cup portobello mushrooms, chopped
3 tablespoon nutritional yeast
1/4 cup almond milk
1 teaspoon Liquid Aminos
1 teaspoon Italian seasonings (optional)
1/4 teaspoon black pepper
1/2 avocado, ripened (save other half for garnish)
1/4 teaspoon crushed red pepper

In a skillet, combine olive oil, garlic, and mushrooms.
After about 5 minutes add nutritional yeast, almond milk, Liquid Aminos, Italian seasonings, and black pepper.

Add scooped avocado.
And smash into creamy smithereens. Turn off heat.
Pour over any pasta choice. Mine is the rotini trifecta. Gotta love what spinach and tomato can do to durum wheat.
Sprinkle crushed red pepper.
Enjoy the yum.

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