Ruminations and recipes from a small kitchen in a big city.

29.10.14

Pasta with broccoli and avocado.

Cook half a 500g pack of linguine.

Approximately three minutes before pasta is done, add a cup of broccoli florets and a few sticks of asparagus chopped into one-inch batons. A minute later, add a cup of snow peas. Drain.

While pasta is cooking, warm through two chopped garlic cloves in olive oil in another pan, then add half a cup of sliced button mushrooms, an avocado sliced into segments, a good shake of black pepper and half a cup of white wine. Cover and cook gently for three minutes. Remove lid, add a tablespoonful or more of cream. Reduce.

Drain pasta and green vegetables and place into serving bowls. Pour creamy mushroom and avocado sauce over. Add parmesan and chopped parsley.

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