Creamy Green on Green Pasta (aka Raw Kelp Noodles and Broccoli with a Creamy Lemon-Basil Whipped Avocado Sauce)

I am really enjoying my simplistic meals these days.

First decide on a sauce or dressing. Pick your favourite veggies. Decide on a base – bean or grain.

Here, I went raw for Raw Thursdays. I picked a lusciously creamy lemon and basil dressing. How does it become so creamy? Hidden inside is a whipped avocado. Adding warm water also adds a lightness without added fats.

My veggie of choice: chopped broccoli.

My base: kelp noodles.

Rob tasted this after I had cleaned up the kitchen. I was surprised he picked up on the avocado right away since I found the lemon, basil and garlic more pronounced while the avocado was there to deliver the lusciousness.  I quizzed him- How was he so smart? He noticed the sauce was green and assumed it was from the avocados in the fridge. I protested and blamed the green on the pureed basil. In any case, he was right. He must be more in tune with his avocado sensors than me. 😉

Regardless, while I usually shun creamy dressings, this was both creamy and light at the same time. Perfect in every way.  Just be careful not to eat the entire dish in one sitting! Leftover (chilled) dressing was also great in…. wait for it…. a wrap!! (also filled with carrot, cabbage, cucumber and sprouts!)

I can’t wait to try out more avocado dressings. Do you have a favourite?

This is my submission to Presto Pasta Nights, hosted by Girlichef, to this week’s Raw Food Thursdays, and Ruth and to this week’s Weekend Wellness.

Creamy Green on Green Pasta (aka Raw Kelp Noodles and Broccoli with a Creamy Lemon-Basil Whipped Avocado Sauce)
Adapted from Angela, via Joanne

16 oz kelp noodles, rinsed and drained (or your favourite noodle, cooked)
2 cups chopped broccoli (1 head) (keep raw for a raw recipe)
1 medium sized, ripe avocado, pitted (~1/2 cup)
2 tbsp fresh lemon juice (1/2 a lemon) (I used a Meyer lemon)
zest from 1 lemon, reserving some for garnish
3 garlic cloves, or to taste (start with 1-2 if you are not a garlic fiend like me)
1/2 tsp kosher salt, with more added to taste
1/4 cup fresh basil
freshly ground black pepper, to taste

1. If cooking your noodles, start now. If not, bring an inch of water to a boil and steam broccoli for 3 minutes until cooked slightly and turns a bright green. Do not overcook. Reserve 1/2 cup of the pasta or boiling water.

2. Meanwhile, make the sauce by placing the garlic, lemon juice and zest in a food processor.  Process until smooth.  Add in the avocado, basil, and salt.  Process until smooth and creamy. Slowly drizzle in the reserved water and process until creamy and fluffy.

3. In a large bowl, toss together the noodles and cooked broccoli. Pour sauce over pasta and mix well. Season with salt and pepper. Garnish with reserved lemon zest.

Serves 1-2.