Admittedly, there are a few things that are just “less good” when in their gluten-free form. Namely baguette (don’t get me started), croissants (so gersh dern hard to make GF), and fresh pasta. The former of the two I have given up on completely tasting like their original, and the latter has not been far off at all when I make it at home. But I have never, ever found fresh pasta in packaged form that tastes as good as the gluten-full version.
THANK YOU millions of times GK Skinny Pasta for shipping your fresh pasta to me. All the way from Canada, specifically from Gabriella’s Kitchen, it arrived under a trove of dry ice and what tasted like love, because this is honestly the best gluten-free pasta I’ve ever had.
I am a big fan of many things in this pasta:
- As aforementioned, its taste. It tastes full, slightly earthy, but neutral enough to be perfect with any sauce.
- Its texture. It is perfectly cooked in 2 minutes of boiling water, just al dente, not at all starchy. Just perfect.
- Its nutritional value! Skinny Pasta is made from TEFF, which is a superfood and a highly underrated gluten-free grain. What’s more, it does not have any soy, corn starch, etc, and is made more flavorful and full-bodied with the protein from peas which is just fine by me.
So, since this pasta takes only a few minutes to make, I thought for the first recipe I’d try with the goods I would make a simple sauce. A sauce that tasted as delectable as the pasta and as deceptively healthy. And might as well keep it vegan, as the pasta has much protein in it already. If you are getting a new blender here are a couple comparisons for the best blender for the money, you can also check the ninja vs vitamix reviews.
Behold, I unearthed something of a surprise even to all of the experimentation I have already done in the kitchen: VEGAN AVOCADO ALFREDO. That has the texture and taste of cheese. Maaaagic.
So, really, make this. And if you can get your hands on some GK Skinny Pasta, I highly highly recommend it. You don’t even need to cross that super thin US/Canada border. You only need to go online and check out their retail locations all across North America. 😉 –> http://gkskinnypasta.com/stores/
vegan avocado alfredo
|Prep time||5 minutes|
|Cook time||2 minutes|
|Total time||7 minutes|
|Dietary||Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian|
|Meal type||Appetizer, Condiment, Lunch, Main Dish, Side Dish, Snack, Starter|
|Misc||Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot|
- 2 Small avocados (or about 1 1/2 large)
- 5 Large cloves garlic (smashed with the side of a knife and peeled)
- 1 cup coconut cream (which you can derive by chilling a can of coconut milk and then scooping the cream off the top)
- 1/4 teaspoon onion powder
- 1/2 teaspoon sea salt (plus more to taste if needed)
- 2 tablespoons olive oil
- 1/4 teaspoon oregano (plus more to taste if desired)
- fresh basil to garnish
|Step 1||Heat olive oil in small saucepan over medium-low heat and sauté garlic cloves in it for about 1-2 minutes with a pinch of salt until aromatic and just starting to brown.|
|Step 2||Remove pan from heat to avoid overcooking and immediately spoon entire contents into blender -- use a spatula to make sure you get all of the oil that has now infused with garlic flavor. Blend with onion powder, 1/2 tsp. sea salt and avocado.|
|Step 3||Right before you finish cooking your pasta blend in your coconut cream and oregano. Taste for salt and oregano and add more if desired. Stir into your cooked pasta over low heat and spoon into serving dishes. Top with strips of basil for something exquisite.|