When I’m not cooking or blogging or taking pictures of food or writing about food, I work a big girl job that consumes almost all of my time: I’m a teacher. Yes, I love having my summers “off” and I wouldn’t know what to do without spring break, but while school is in session, believe me when I say I am BUSY! Especially in the beginning of the year. Testing, parent teacher conferences, curriculum nights, planning… the list just doesn’t stop. And neither do I!
By the time I get home every night, I’m hungry, I’m tired, and I’m just ready to relax. But I also have a starving boyfriend who’s ready to eat enough for a small army. So in times like these, I live by my recipe box of easy go-to dinners that I can have in my belly in 30 minutes or less. This avocado cream sauce is one of the stars of that box.
I can’t say enough about this recipe. All you need to do is throw on some pasta, puree a few ingredients in your food processor, and dig in! I love to add in some steamed veggies too for extra nutrients (usually broccoli, zucchini, or asparagus). It’s creamy, it’s flavorful, oh, and it’s vegan! I make mine with brown rice pasta to make it gluten free as well. So there you have it, a healthy, tasty week night meal on your table in 30 minutes or less!
Now, we LOVE this recipe as is, but we’ve also found it benefits from an extra little kick. And that is where our handy bottle of sriracha comes in! l like to drizzle a tablespoon of sriracha over my pasta and mix it in to coat the whole dish. Nate, on the other hand, likes to drizzle half the bottle of sriracha on his and then go to town. If you like spicy food, I definitely recommend adding this step in (my version, not his!).