Monday, January 16, 2012

Joey's Fettuccine with Chunky Avocado Cream Sauce

Every so often, when I "just throw something together", I hit the nail right on the head (if I must say so myself!). I just mean that sometimes I REALLY like the new dish on the very first try, with no plan to tweak or try another version of the recipe. Such was the case with this dish. I had just bought some beautifully ripe avocados, and I wanted to make something other than guacamole. So I did some googling, and saw a few different pasta sauce recipes. I was about to follow one of them, but then I thought, "wait, I don't need to follow a recipe!" I knew exactly what I wanted to do, and it turned out great!! It's ready in a snap too! You can literally make this sauce in as much time as it takes to boil the pasta! And btw, I have to say...usually when you think of a cream sauce, you think of something heavy and filling, right? Not so!!  It's really not as heavy as you might think and it's actually kind of fresh, while still being rich and buttery! I also love that it's a little different from your usual pasta sauce.
So give it a try. I think you'll love it!

1 lb fettuccine (or other long pasta)
3 tbs butter
1 medium onion, chopped
2 cloves garlic, minced
3 tbs all purpose flour
2 cups milk
Parmesan cheese, to taste
2 tbs fresh basil, chopped
2-3 ripe avocados, diced
Kosher salt and freshly cracked black pepper to taste

In a large pot of boiling salty water, boil the pasta until desired tenderness. In the meantime, make the sauce.
Melt butter in a large saute pan. Add onions, and saute over low-medium heat for just a few minutes until they begin to soften. Add the garlic and continue to saute. Now add the flour. Stir together to make a paste. Cook for a few minutes (to get rid of the raw flour taste). Add the milk and whisk to get rid of the lumps of flour. When the sauce thickens, add the Parmesan cheese, basil, diced avocados, salt, and pepper. Whisk again to break up some of the avocados.
When the pasta is cooked, drain it well, and then toss with the sauce. Top with more Parmesan cheese and enjoy!!!

A lot of the amounts are just guidelines. If you like a lot of something, add a lot!!
When you stir the avocados into the sauce, don't completely puree them. I think it's MUCH better when the sauce it's chunky!

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