Kallah’s CREAMY Spinach Avocado (Veggie) Pasta

Updated at: Thu, 17 Aug 2023 12:13:52 GMT

Step 1

Spiralize Zucchini (or ANY viable vegetable 🤷🏽‍♀️)

Step 2

Heat olive oil and roasted garlic—until aromatic—in a skillet over medium heat, add zucchini noodles and cook. Stirring & tossing them up with TONGS, for 2-3 minutes until SLIGHTLY softened. DO NOT OVERCOOK!

Step 3

Add the Almond milk, avocado, lemon and 2 Tablespoons of vegetable or chicken stock to blender. Blend well. Set to the side. (Keep covered so avocado doesn’t brown)

Step 4

Sear onions in a 1/2 tbsp. of butter until slightly browned on bottom. Then sprinkle a pinch of sugar to create a caramelization effect. Squeeze 1 tbsp. of ketchup, 1/2 tbsp. of BBQ Sauce (optional) and 1 tspn. or (1 squirt) of Sriracha or Hot Sauce. Let cook and caramelize for 2-4 mins.

Step 5

In a medium saucepan, melt the butter over medium heat. Add garlic (I prefer to oven roast my garlic for 40 mins. ahead of time—can be stored in freezer for future use) to the SAUTÉED onions and cook for about 1-2 minutes.

Step 6

Add a pinch of salt and sugar and spinach to the saucepan. Cover pan and reduce heat to medium-low. Let cook for about 4-5 minutes or until the spinach is completely wilted.

Step 7

Blend cooked spinach until smooth. (Add a splash of leftover zucchini water or stock or almond milk) Return to pan.

Step 8

Add Avocado Blend to pan. Let it come together with spinach mix. DON’T cook for longer than 1 min. (Avocado WILL become bitter)

Step 9

Stir in the cheese, (and add more stock or milk or left over water from cooked zucchini if it seems too thick.) Add garlic powder, pepper and paprika generously to taste.

Step 10

Toss together with Veggie Pasta (or regular pasta). Sprinkle more cheese on top. ENJOY!

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