This weekend I made the Pasta with Basil, Tomatoes, and Avocado Sauce from the recent edition of Runner's World (recipe here).
I don't eat a lot of pasta, but I love avocados and the idea of a creamy avocado sauce sounded awesome. I omitted the optional parm cheese to make it vegan. It was very simple and quick to make. It was good, and the leftovers worked well for lunch. I would make it again with these modifications.
I think this recipe has a lot of potential and can't wait to tweak it and try this new version.
- Use less lemon juice. The recipe calls for 1/4 cup lemon juice, which I thought completely overwhelmed the avocado taste. This recipe is not very light due to all the fat in the avocados, so if I am going to eat a lot of avocados, I want it to taste like avocado! Next time I'll try just 1 tablespoon of lemon juice and use water to thin it out. However, if you want a creamy sauce with a strong lemon flavor, you might like it just the way it is.
- Add edamame. One of my cookbooks has a lower-fat guac recipe using half avocado and half edamame. I swear you can't taste the difference. Adding edamame would not only reduce the fat but also add some protein, which would make it a more filling main dish.