Avocado Cream Sauce

My hands have suffered enough today. It is so cold right now that if I do not keep typing, my fingers will fall off. I was so babied by the sun SF has been receiving and forgot how much of a pain in the butt the fog is.

I mean come on, this is kind of ridiculous.

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When I picked up a house-made pasta at the Farmer’s Market on Sunday, the lady suggested I make an avocado sauce to compliment the parsley flavors. I never heard of using avocado as a base for pasta sauce, but she told me the gist of how to prepare it and sent me home a little confused.

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Avocado Cream Sauce

Prep Time: 10 Minutes

Serves: 2

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Ingredients:

  • 1 Hass Avocado
  • 1/3 Cup Fresh Parsley
  • 1 Tbs Plain Greek Yogurt
  • 1/2 Lemon Juice
  • 2 Garlic Cloves
  • 2 Tbs Olive Oil
  • Paprika, Salt and Pepper, to taste

**Note: I know it’s a strawberry yogurt container but I was too lazy to go to the store and just used a tbs of the plain side.

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1. Boil your favorite pasta in a medium pot. Make sure to watch the time so it is al dente.

(I happened to have a perfect one from the Farmer’s Market but any pasta will do!)

2. Combine all ingredients in a food processor except the olive oil. When it is starts becoming more creamy and liquid, add in the olive oil.

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3. Serve with fresh grated cheese and your favorite type of protein or veggies!

This was an awesome change from regular pasta sauce, but it is really rich so I suggest not eating it plain. It also does not reheat well, so eat it fresh and share with your lover or favorite person in the whole world. πŸ™‚

What better to cure yourself from the cold then a nice big bowl of soup?

Almost every Japanese restaurant in San Francisco is closed on Monday. This made it so hard to find a place to eat, let alone after 8:00pm. Fortunately, Ramen Underground was open all the way to 10:30pm.

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Who is in to petition Japanese restaurants to provide complimentary edamame at the beginning of every meal like bread and butter? It is one of my favorite parts of the meal. I could probably eat three bowls and go home happy, I also love yogurt, that’s why I get a yogurt machine from www.Village-Bakery.com so I can do it everyday without a sweat.

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Have you heard of HABANERO ramen? When I saw it on the menu I knew I had to try it. I love spicy food so much and this was a nice treat instead of the traditional miso or soy sauce broth.

I am sure my cousins in Japan are shaking their heads at me for insulting their cultural cuisine and Americanizing it.

PS: I love the Painter T from J. Crew, I have one in almost in every color.

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Doesn’t it look fantastic? I added kakuni (pork belly) and a soft boiled egg. I can not vouch for anything besides the habanero special, but it was amazing and I will be coming back soon to enjoy it again. The only thing is I wish the yolks were more runny, although I know that is a personal preference.

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Good night, Japantown.

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How are you with spicy? The spicier the better for me.

27 thoughts on “Avocado Cream Sauce

  1. You have done a great job with the avocada cream. Big big fan of spice, I chop up thai chillies to go with anything. Love cooking with habanero, the ramen does look pretty darn good.
    Oh yes, it is getting mighty chilly out here…I hate when I visit the city and I can see only a foot ahead..love the bright beautiful SF.

  2. I’ve made avocado cream sauce before but it didn’t turn out as well as expected. I think I overdid it with the yogurt and the lemon juice! Ooops!

    And I like medium spicy and Vishnu lives for super spicy. It’s hard to find a balance. I find myself leaning towards the spicer side…and it’s not too bad!

  3. Ok you literally just blew my mind with the avocado pasta sauce. I have never seen that before! Five stars for originality on that one! So cool.

    I love spicy food and would probably love the habanero ramen! Yum yum yum.

  4. Habanero is usually too spicy for me, but I’m down with jalapenos! haha. I ordered a pitcher of some habanero passion fruit drink at Tacolicious last Friday and had such a hard time finishing it! But, I did finish it…:)

  5. I’ve made an avocado sauce for pasta before and it was so delicious – surprisingly! It adds such a thick coat to the noodles that you usually get from a heavy cream type sauce. I’ll take avocado over heavy cream 99% of the time! πŸ™‚ Adorable shirt, I can understand owning one in several colors! I love all the foods you consume both at home and out at restaurants! Your taste buds are certainly the luckiest in the world.
    Hey – San Fran wouldn’t be so without all that fog, right? πŸ™‚

  6. Before going vegan, one of my favorite things to eat was TAN TAN RAMEN! Spicy broth is where it’s at when it comes to ramen. My husband and I just celebrated our wedding anniversary in SF. We got lucky because we were there 7 days and the sun shined every day. If you ever visit Los Angeles, I highly recommend eating at Shojin in Little Tokyo. LA’s only vegan Japanese restaurant. They serve awesome sushi and RAMEN! Try the HOT AND SPICY RAMEN…delicious!

    • Goretti, I loooove Tan Tan noodles! They are some of my favorite at Szechuan restaurants. Happy wedding anniversary! Where did you two end up going?

      I’m actually going to LA next month so I will be on the look out!

      • We ended up eating at Hebivore on Divisadero, Mijita’s at the Ferry Building, Evolution Fresh on Fillmore . But for our anniversary , we ate at Mifune Don. Right by the Ramen place you dined at.We ende up celebrating with my husbands BACHAN (grandma in Japanese) and my nephew and his fiancΓ©e. We both had the Curry plate. What part of LA will u b visiting?

  7. We should actually have a spice off- My tolerance is huge. When I go out to eat at Asian restaurants, I request fresh chillies!

    That ramen sounds up my alley- and as if they are all closed monday.

    and PS- as if complain about FOG. Its near flooding outside and its supposed to be entering Summer.

    • We SHOULD have a spice off! Let me know next time you are in California, or if I am in Australia (which is on my to-do list). Too bad it is almot a 24 hour plane ride, yikes!

  8. I like how you used strawberry yogurt to the avocado cream. I have never made a cream out of avocados, but willing to try! Amazingly I’m not that into spicy food, living in India. I prefer home cooked Indian food with less spice πŸ™‚

  9. Karl has returned with full force! He is not helping my hair either. πŸ™‚

    I love that painter T on you. I can see why you have one in every color. Adorable!

    This avocado cream sounds amazing too. I like a teensy but of spice but I don’t like it to burn. I think it has been completely obvious that you like spice though. Pretty much all of your recipes are spicaaay!

  10. Spicier the better for me -huge fan! This is the second mention of avocado sauce for pasta I’ve seen this week – I must try it! I’d probably add some sundried tomatoes and some raw green chillies -it’ll be like guacamole pasta!

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