Spicy Avocado Pesto

This recipe just came about as I was making myself lunch this week. I have been really trying to get those veggies in and went the zucchini noodle route (easy, quick and tasty). I knew I needed to kick it up a notch with a tasty sauce. I harvested a lot of basil from my window garden and was quickly thinking PESTO! As it was coming together, I wasn’t impressed. I wasn’t making a lot since it was for one meal and knew it needed a little something special. I found two secret ingredients that really rounded this sauce out and made it perfect!

Ingredients

  • handful of fresh basil
  • 1 clove garlic
  • 1/4 cup grated parmesan cheese
  • 1 tsp olive oil
  • 1/2 avocado
  • 1/2 jalapeno (seeded if you want it to be more mild)
  • 2 zucchini, spiralized
  • 6-7 shrimp (optional but delicious)

Instructions

I used my Ninja Blender for this, but a food processor would work great too! I have the individual cups that have an attachment that goes right on the blender base (easiest clean up ever!)

Anyway, add your basil, garlic, parmesan cheese, olive oil, avocado and jalapeno to the blender. Blend on high for 1 minute or until contents is very very smooth.

Spiralize your zucchini and set aside. Cook your shrimp in a separate pan until golden on both sides and cooked through.

Heat your pan over medium-low heat and add some avocado cooking spray. Add two spoonful’s of the spicy avocado pesto to your sauce pan. Add the zucchini noodles and toss to coat. Once full incorporated, add another spoonful of pesto to the sauce pan. Add your shrimp and mix until coated. Remove from heat after 2-3 minutes of cooking, until the zucchini noodles are softened.

Plate and garnish with fresh basil! Enjoy!


Creamy Mushroom Pasta

Ok – here it happened – I transformed that creamy mushroom cauliflower soup in the THE creamiest and tastiest mushroom pasta! WOW! Cooking for one can get tough, especially with leftovers, so I am always trying to find new and fun ways to use things I have in my fridge. If you made my creamy mushroom cauliflower soup (my last post) then you can easily turn it into this delicious CREAMY MUSHROOM PASTA!!

This is the perfect cozy meal for any night of the week. It’s easy and comes together super quick (and quicker if you make the soup, because I use that in this recipe!) I can see a difference in the weather and all I want to do is cozy up on the couch with a big bowl of this pasta and lots and lots of cheesy garlic bread…oh and a glass of pinot noir because wine makes everything better!


Ingredients

2 cups of your favorite pasta
2 cups of Creamy Mushroom Cauliflower Soup
1 tablespoon butter
1/2 cup shiitake mushrooms, sliced
1/2 cup shredded asiago cheese
salt & pepper
cheesy garlic bread

Instructions

Cook pasta per the packaged instructions. While the pasta water is cooking, slice 3 shiitake mushroom’s and add to a sauté pan with olive oil. Cook until brown and golden. Once the pasta is done, reserve about 1/4 cup pasta water. Drain pasta and then add butter and creamy mushroom cauliflower soup to pot. Mix and then add pasta. Stir until well combined. Add asiago cheese and some of the pasta water to loosen the sauce. Let cook for 2 minutes. Plate in a bowl, add the shiitake mushrooms on top and add more asiago cheese. Serve with warm cheesy garlic bread and BOOM, perfect dinner is ready!

Enjoy!