GUAC ON PASTA!

Here it is!

An actual post of an actual recipe that I actually made during the actual official time frame of Vegan MOFO!

It is also a recipe I had never made before, but have wanted to for a long time.
And last night, the stars aligned, and it was my time to finally whip-up some avocado-alfredo -  a.k.a guac on pasta.

Now, before I dive in, let me just toot-my-own horn here for a second and say that I've been putting basil in my guacamole since long before ever reading an avocado-alfredo recipe on the web.

(Just sayin'.)

However, when I did read about avo-fredo a few months ago, I was like:

"Hey! That sounds amazing! Why didn't I ever think of that?"

I mean, guac is good, but you can only eat chips and dip for so many meals before people start to wonder.

So I welcomed the idea of being able to top my pasta with guac, but under the clever guise of a fancy/inspired/vegan answer to alfredo.

But, like I said before, I read a recipe months ago, but didn't actually jump in and make it until last night.

And the reason why I decided to do so was because I had finally gone to the grocery store to stock up, and they had a great deal on avocados. Then I walked by the chip aisle and thought:

"mmm....guac..."

After I got home, just as I was about to crack open the bag of tortilla chips I thought:

"Wait a minute! This is Vegan Mofo! I need to do something different. Chips and dip is 'boring!' Plus, it's not summer anymore. Who the hell can justify guac in fall - for dinner?"

Then it came to me.
Make that guac, put it on pasta, and call it fancy.

BAM!

So then I Googled a few quick avocado alfredo recipes and found that all I needed was avocado, garlic, oil, lemon juice, salt and pepper, and fresh basil.

I was stocked on the 'cados, lemon juice (albeit, not fresh), and seasonings, but no fresh basil.
However, I had just picked up a container of vegan "garlic galore" pesto, so I figured that would do the trick.

So, I put a pot of water on, threw in some fettuccine noodles (you can use whatever noodles you like, but I happened to have some fettuccine laying around. They aren't my favorite, but I figured no better  time to use them than with a 'fredo).

As they were cooking, I took 1.5 (fairly small) avocados, a couple dollops of the pesto, some lemon juice and salt/pepper and made 'em dance in my blendah. I adjusted to taste, and even got a wild hair to throw in a couple sun dried tomatoes (and a little extra garlic).

I drained the noodles, put em in a bowl and put a spoonful of "alfredo" on top.

Then I mixed it up and sprinkled a bit of nutritional yeast on top, just for kicks. 

Fresh. Creamy. Delicious.

The thing about this sauce is a little goes a long way - it doesn't take much to evenly coat all your noodles, which is a good thing. Because avocados are a little on the fatty side. AND that means I had leftovers for lunch!

*LEFTOVER TIP: Keep remaining sauce separate from noodles - you do not want to have to reheat the noodles if they're covered in 'cado.