This is the perfect recipe when it's warm out. Or whenever, really. I found the inspiration for this recipe at the Realistic Nutritionist and I've been making my own version ever since.
This recipe involves an avocado cream sauce with pasta. I substitute milk kefir for cream which gives it another level of flavor. However, it's tricky to warm this up without burning the avocado (or the cream/kefir) which is why I tend to only make this during the summer months.
My trick, in case, you're having problems yourself, is to time the pasta and bacon to finish at the same time and then add the sauce - the sauce warms up a bit because of the hot pasta and bacon and it all evens out in your mouth.
1-2 cups of milk kefir (or cream)
small squeeze of lime or lemon
4 pieces of bacon
1 small onion (or 3 shallots)
Monterrey Jack cheese
garlic paste (or 3-4 garlic cloves)
1 tsp pepper flakes (or cayenne pepper)
2-3 cups cooked pasta
Cook your pasta.
Cook your bacon. (I prefer to put mine in the oven at 400 for 15-20 minutes.)
Put some oil in a pan and saute your onions. If you're using garlic cloves, add them to the pan after a few minutes as well. Cook until the onions are translucent - about 5 minutes.
While everything is heating up, peel your avocado and scoop it into a blender or food processor. Add the milk kefir/cream, a squeeze of a lemon or lime, and a teaspoon of hot pepper flakes.
When the onion mixture has finished, add it to the blender and pulse until smooth. If you want your sauce a little thinner, add more kefir/cream.
When the pasta is finished, spoon it into your bowl. Pour the sauce on top. Crumble your bacon and add it on top as well. Top it off with some cheese. Salt and pepper to taste.
If you're using garlic paste, put a small bit on top - perhaps a quarter of a teaspoon.
Total time: 30 minutes
Serving: 2-3 people
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