Green spaghetti, creamy green avocado spaghetti with lime and cucumber ... This light, summery dish is perfect for that casual dinner in the shade of garden trees. On the other hand, it stands up to any elegant summer party. The only drawback is that it cannot be made very long time ahead because the avocado will start turning brown. But it can keep several hours in the fridge, so you do not need to rush at the last minute.
The dressing is made with avocado and vegan milk. I like to use Hass avocadoes, as their flesh is rich and creamy. For the milk, you can substitute half with water if you are on a budget, or you can use coconut milk for an extra rich and creamy dish. The lime juice can easily be substituted with lemon juice. And again, you can used diced green bell pepper instead of the cucumber. Did you just realize this? Green spaghetti is very versatile! (Oh, I forgot to tell you that you can use angel-hair pasta or linguine instead of the spaghetti. The angel-hair pasta will reinforce the delicateness of this dish, whereas the linguine will give a sturdier feel fit for hungry stomachs.)
What do you like to eat for a summer dinner? Do you like to eat in the garden?
Yields: 2 servings
6 oz. spaghetti, angel-hair pasta, or linguine, cooked and rinsed with cold water
1 large avocado
1/2 c. vegan milk; or half milk and half water; or coconut milk
1 clove garlic
1 Tbsp. lime juice or lemon juice
1 to 2 tsp. salt
1/2 cucumber, finely diced (1 c.)
1. Blend avocado, milk, garlic, lime juice, and salt in blender till smooth.
2. Mix pasta with avocado dressing and cucumber.
3. Serve cold or at room temperature with tomatoes.
Scripture of the Day
"You have put more joy in my heart than they have when their grain and wine abound."
Labels: Main Dishes, pasta