It’s been a month since this lovely dish graced the ceramic yellow plates at the CSC, but here’s a look at Ms. Becky’s Creamy Vegan Avocado Pasta, discovered via Pinterest.
First, boil whole wheat noodles.
Then, mix together avocado, lemon, olive oil and garlic with a food processor, or in this case, Taylor’s immersion blender.
Combine the avocado mixture with the pasta. YES, IT’S THAT EASY.
On a little Thursday night two weeks back, Ms. Taylor Ann Jacobson got funky with her immersion blender. This post, unfortunately due to a delay in recipes being sent, will be mostly photos with some light captioning. Here goes:
Corn Avocado and Arugula Salad!
Also, bonus round (but sort of against the rules…), Taylor made a merengue with poached peaches!