This vegan dish benefits from the combination of ripe avocado and fresh cilantro. The avocado gives it a creamy flavor. The cilantro provides an herbal back-beat (my apologies for mixing metaphors). If you are not a fan of cilantro, substitute Italian parsley.
This recipe doubles with no problem so it is perfect for sharing with friends and family as a side dish at pot luck gatherings. This also makes a colorful and tasty lunch when served with thick slices of fresh yellow and red tomatoes.
3 cups shell pasta (Conchiglie)
1 ripe medium avocado
¼ cup cilantro (chopped fine)
1 ½ tablespoons fresh lime juice
3 tablespoons Vegenaise
1 teaspoon garlic (minced)
Salt and pepper to taste
Additional cilantro for garnish
Boil pasta according to package directions (about 10 minutes) or until just tender (al dente). Drain, rinse well in cold water and set aside.
Slice avocado in half. Remove the pit and peel the avocado. Put in food processor together with cilantro, lime juice, Vegenaise and garlic. Blend it until it’s creamy. Add salt and pepper to taste. Transfer the avocado mixture to a large bowl. Add cooked pasta and toss well. Cover and refrigerate for at least one hour before serving.
To serve, transfer salad to a serving bowl and garnish with chopped cilantro.
Chef Randy’s latest book: Ojai Valley Make Ahead Cookbook on Sale at AMAZON
For additional recipes, see Chef Randy’s website at valley-vegetarian.com.
Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.
Visit his author’s page on Amazon for culinary inspiration!
Have a favorite recipe? Old family secret? Share it with us!
Please send to: [email protected]
We’ll be in the kitchen waiting.