Thursday, June 26, 2014

Southwestern Spaghetti

(Hunger) + (Sunday Afternoon at Costco) = Sampling New Products. Well, at least for most people. For vegetarians and vegans, it usually means sampling one thing. This past week, among the chicken kebabs, pork dumplings and crab dip, I discovered black spaghetti. It was being served in little Dixie cups and tasted like a touch of vinegar had been added.  Ash loved them. I wasn’t as enthusiastic but liked them enough to give them a try with a recipe of my own.

The Six Week Grind recipe (very close to the recipe on the box) calls for chopped bell peppers, olive oil, vinegar, garlic, salt and pepper.  I made it, tasted it and thought it needed something to better showcase its flavors. As I brainstormed, I remembered that one of my favorite dips contains black beans and avocado (Avocado and Black Bean Salsa). Out of that thought came a decision to make a pasta based on the dip. I’m so happy I experimented. The spaghetti was fine simply dressed but it was delicious with guacamole flavors. Bonus: the recipe is gluten free.

Southwestern Spaghetti
4 ounces of black bean spaghetti
1 avocado
½ bell pepper, diced (I used what I had on hand)
2 cloves garlic, minced
Juice of one lime
3 tablespoons of fresh cilantro
1 teaspoon cumin
½ teaspoon of sea salt (plus more to taste, if necessary)
1 tablespoon of guacamole seasoning mix (I use Concord Foods)
1 ½ tablespoons of olive oil

Boil the spaghetti according to package instructions. While it is cooking, dice the bell pepper and avocado. In a small bowl, whisk together olive oil and seasonings. Once the spaghetti is done, drain off the water and return the noodles to the pot. Pour the seasoned oil over the noodles and stir until well combined. Add the peppers and avocado. Stir but be careful not to smash the avocados. Squeeze lime juice over the noodles and toss again before serving. You can serve this dish hot or at room temperature.

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