Easy Avocado Pasta

First of all, I would like to apologize for the delay in posting this; it was supposed to go up last tuesday, but I somehow became rather busy, and then we got a rare patch of gorgeous weather, so I was out getting more material for you guys! (Pictures to come)

Now on to the pièce de resistance!

When I first thought of this idea, I thought I was crazy, but I had limited supplies in my kitchen so I went along with it. 

The result ended up being delicious! The avocado made a nice and creamy - but light - sauce, and the flavours were delicious!

This recipe is so easy and fool proof that with the right ingredients anyone can make it!

Ingredients 


Serves 2


2 Servings of Pasta, I used whole wheat spaghetti this time, but I have also used conchiglie or small shells (Can be cooked ahead of time)
6 Mushrooms, washed and sliced
1 tsp Butter
1 Avocado
Garlic, to taste
Pesto or Basil, to taste
Grated Cheese - Optional


Put pasta in lightly salted boiling water. Cook to desired density


While the pasta is cooking, prepare the mushrooms if you have not already, and melt butter in a frying pan. Add a bit of garlic if desired. 
Put the mushrooms in the pan with the butter and garlic, and sautée until soft and brown.

Mash the Avocado with a fork until it is mostly smooth with minimal chunks. Add the garlic and pesto to your preference.

Once everything is cooked, mix the mushrooms and pasta together in an oven-safe casserole dish.. Add avocado mixture and stir thoroughly.

Add cheese on top if desired  and put under the broiler for 3-5 minutes, or until the cheese is brown and bubbling.

Remove from oven, and let sit for 4 minutes. Plate and enjoy!

While this pasta may not be the healthiest option, the fat in the avocado is actually good for you, and for an easy weekday supper the prep time can't be beaten!