Overcoming Writer’s Block with a Recipe that Speaks for Itself: Creamy Avocado Pasta with Smoked Salmon and Asparagus
I’ve had a bit of writer’s block lately. I have bunches of recipes to share with you, but just haven’t been able to find the words to describe them. I like to tell a story with my recipes, and I just haven’t had that energy. Luckily this recipe speaks for itself.
This, my friends, is spaghetti in a creamy avocado sauce, topped with asparagus and smoked salmon. It’s downlight outrageous is what it is. Or as Courtney and I agreed, nodding to each other between mouthfuls and grunts, restaurant worthy.
The sauce itself is vegan. It’s an excellent way to get a creamy, rich spaghetti sauce that is completely dairy free. And it certainly has the power to stand on its own. I will likely use this creamy avocado sauce in a meatless dish in the future. I’m thinking sun dried tomatoes and pine nuts would be lovely.
The toppings were more a product of fate. Avocado, smoked salmon and cream cheese happen to be one of my favorite flavor combos. In sushi, eggs benedict, on a bagel, anyway you want. This week I’ve been eating these Philadelphia Spring Rolls for lunch, so we had a Costco sized package of smoked salmon in our fridge and a bag of very ripe avocados. I also have a huge bunch of asparagus, due to overambitious cooking plans for last weekend’s tubing trip (for the record, I ended up eating mostly Wheat Thins, Cheesy Poofs and whatever extra food was cooked on the grill, covered in Rib Rub since it was the only spice in the house). And so this delightful dish was born, and will be born again. And again. And again.
Creamy Avocado Pasta with Smoked Salmon and Asparagus
A Messy Kitchen Original
Ingredients:
- 1 Ripe avocado
- Juice of 1/2 lemon
- 1 Tbsp olive oil
- 1 Tbsp basil paste (increase if using fresh basil)
- 1/2 tsp salt
- 2-3 cloves garlic
- 4 oz spaghetti (I used whole wheat)
- ~ 20 spears fresh asparagus, chopped
- 4 oz smoked salmon, ripped into pieces
- Parmesan and cracked pepper to garnish (optional)
Directions:
Cook pasta according to package. Spray a skillet with cooking spray and cook asparagus over medium heat. Meanwhile, combine ingredients through garlic in a food processor (I expect that a powerful blender would also work) until smooth and creamy. Once the pasta and asparagus are nearly cooked, add the smoked salmon and cook for 1-2 minutes. Drain the pasta and combine with sauce in a large bowl. Top with asparagus, smoked salmon, parmesan and cracked pepper.
Serves 2 ~ No guarantees about how this dish would be reheated… me thinks not good.
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[…] eggs with spaghetti squash were surprisingly delicious, a winning combo! For dinner I paleofied one of my all time favorite dishes. It came out absolutely phenomenal, I think I almost like it better than the original! Same […]
[…] Modified from this Messy Kitchen original […]
The avocado and asparagus were calling my name at the grocery store today, but I had no idea what I was going to do with them. I’ve got some salmon in the freezer, so now I do. Can’t wait to give this a try, thanks!
It’s one of my favorites! How’d you like it?!
I found your recipe on pinterest while searching for something to make with my asparagus and smoked salmon. It was fabulous! Who knew a pasta dish without cream could be so delicious? We’ll be making this again, for sure. Thanks!
So glad you enjoyed it! It really is one of my favorites. I’ve sense tried it with spaghetti squash instead of pasta, and I think I might like it even more that way!
I like the combination of ingredients, but mixed pasta with evoo, parmesan-reggiano and lemon; then topped with salmon and avocado chunks, and grilled asparagus. Sprinkled with bit more parmesan.