Organic AvoCarbonara Your Way

Organic Avocado is the obvious star of  Organic AvoCarbonara, fusion cuisine to be sure! Organic Avocado is a new world fruit and Carbonara Pasta is Italian in origin, at least we think it is.

The fusion of the two is a blissfully, creamy organic meal that you can make for carnivores, vegetarians, vegans and cave-men aka devotees of the Paleo way of eating.

Better yet, it makes use of wonderful ingredients so you can be sure YOUR AvoCarbonara is healthy!

The origins of Pasta Carbonara are sketchy. There are at least 3 or 4 theories, none of which make much sense upon closer examination.  The traditional recipe seems to be fusion itself: bacon and eggs are American; spaghetti and Parmesan cheese are Italian! The one thing that is certain is that it is a much-adored dish both at home and in restaurants.

So let’s start our Organic Avocado Carbonara (AvoCarbonara) with the most traditional recipe.

Here’s a video to follow!

Organic AvoCarbonara Traditional

Traditional Organic AvoCarbonara

1 -2  organic avocado

1 egg yolk

½ cup organic heavy cream

1 clove organic garlic

juice of 1/2 organic lemon

½ cup  grated parmesan

4 pieces bacon, cut into pieces

½ pound spaghetti (can use spinach or egg linguine)

1 tablespoon olive oil

cracked black pepper

Fry up the bacon pieces until brown and crisp. Drain on a paper towel.

Blend the avocado, egg yolk, garlic, cream and lemon in a food processor or blender.

Cook the pasta al dente. Drain and toss with olive oil to coat.

Add the avocado mixture, bacon, and parmesan. Toss with the pasta to mix thoroughly. Season with cracked black pepper, salt, and extra cheese if desired.

  For Gluten Free: Use Gluten-free Pasta or Veggie (zucchini) spirals,

Organic Summer Squash and Zuccchini "pasta"

For Paleo: Add Chicken

Chicken Organic Avocarbonara

 For a Vegetarian version,  you may want to simply omit the bacon, add some chopped toasted pine nuts, almonds or walnuts for crunch and proceed with the Traditional recipe.
Here are some different Vegetarian ideas for Organic AvoCarbonara

Organic Vegetarian AvoCarbonara

1 to 2 ripe organic avocados
1 organic clove garlic
2 tablespoons Basil Pesto
 2 tablespoons extra virgin olive oil
salt and cracked black pepper
8 ounces spaghetti, or egg linguine, veggies spirals or pasta of choice
Extra Parmesan cheese
Blend the avocados, garlic, and olive oil in a processor or blender.
Cook the pasta of choice to al dente stage. Drain, reserving 1 tablespoon pasta liquid. ( If using veggie spirals, cook very briefly in a tiny bit of oil Do not overcook or they will turn mushy. )
Toss the pasta with the sauce, season with salt and pepper and pass extra parmesan if wanted.
Organic Cremini Mushrooms would be a very nutritious and taste enhancement to the dish.
Wash and chop the organic mushrooms. Saute in oil, gently, until they soften and lose their liquid and start to brown in the pan.
Toss them into the pasta dish.
Chopped Organic Mushrooms
Did you know that Mushrooms are the only vegetable that provides Vitamin D?  Their Umami flavor is sensational.  A touch of extra chopped fresh basil doesn’t hurt either!
pasta with organic mushrooms

Another, more complicated idea for feeding family or friends is an AvoCarbonara Spaghetti- Lasagne! This can be made ahead and heated at serving time.

spaghetti Lasagne

Make one of the sauces above, either Traditional or Vegetarian and mix it with the pasta of choice adding some of the pasta liquid to the sauce.

Blend 1 1/2 cups ricotta cheese with some chopped basil, parmesan, and a beaten egg. Set aside.

In a baking dish, make one layer of the pasta with lots of sauce on it, top with ricotta mixture,  then make another layer of pasta.

Spread 1 cup chopped organic tomatoes or tomato sauce on top with some parmesan.

Bake at 350 until hot all the way through, about 20 minutes.

If serving later after refrigerating, it is best to start the “lasagne” at room temperature to reduce cooking time.

For a Vegan Organic AvoCarbonara, there are also lots of options!

Start with the Traditional recipe, substituting coconut or other Vegan Bacon, using Coconut Cream, Vegan Parmesan or Nutritional Yeast and omitting the egg yolk.

Easier, use the Vegetarian recipe but with a pesto minus the cheese.  Add the mushrooms and use Nutritional Yeast on top.

Regular, Gluten Free, Vegan Linguine, Vegan Earth Mix Penne or Veggie Pasta Spirals can be used for the pasta and garnish with some chopped Rosemary Walnuts. My taste buds are jumping now!

Here’s an easy Vegan recipe:

Vegan Organic AvoCarbonara

1 organic avocado
juice of 1/2 organic lemon
2 cloves garlic chopped
¼ cup of fresh organic herbs, your choice, chopped (basil, parsley or both)
2 tablespoons olive oil
salt and freshly ground pepper

1/2 pound pasta of choice
1 cup chopped rosemary walnuts or other toasted nuts

1 tablespoon nutritional yeast (optional)

Blend the avocado with lemon juice, garlic, herbs and olive oil.

Cook your pasta choice. Toss with the avocado mixture. Season with salt and black pepper. Garnish with chopped nuts, extra herbs and a dusting of Nutritional Yeast for a “cheesy” flavor.

Vegan Organic AvoCarbonara with nuts

Personally, I am ready to leave this post and go eat some pasta, but just in case you are not in the pasta mood, I offer a salad option, using some of the ingredients on hand this week.

Organic Avocado Cucumber Salad

Organic Avocado Cucumber Salad

2 cups organic greens

1 organic avocado

1 organic cucumber

1/2 cup roasted red pepper (or 1 small organic tomato)

1/4 cup feta cheese (optional)

4 slices applewood smoked bacon (optional)

2 tablespoons extra virgin olive oil

juice of 1/2 organic lemon

Seed the avocado and scoop out its flesh. Slice.

Wash and slice the cucumber.

Cut the roasted red pepper or tomato into pieces.

Toss all together and put on top of greens in a bowl.

Whisk together olive oil and lemon juice and dress the salad, seasoning with salt and pepper.

Top with cubed feta cheese if desired.

If using bacon: fry the slices in a skillet until browned and crisped. Remove, drain, and crumble.

To the drippings in the skillet, add olive oil, salt, and pepper. Drizzle over the salad mixture and toss together. Squeeze lemon juice over all.

Organic Avocado with Tomato and Bacon

For some ideas on using your organic Sweet Potato this week, see the post for 7/10/16, Jamaican Sweet Potato Pudding, Sweet Potato Latkes, Roasted Sweet Potato with Apples.

Happy Organic Healthy Eating this week!

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