This form does not yet contain any fields.
    recipes by ingredient
    acai acorn squash almond butter almond milk almonds apple apples apricots artichoke artichokes arugula asparagus avcado avocado balsamic banana bananna barley basil bean beets black bean blackberries blood orange blueberries bok choy bread broccoli brussels sprouts butternut squash cabbage cacao capers carrot carrots cashews cauliflower cchia seeds celery celery root cherries chia seeds chickpea chickpeas chili chives chocolate cilantro cinnamon clementines coconut coconut milk coconut oil corn cucumber cumin currants dates dill edamame eggplant eggs endive english peas farro fava beans fennel figs flax seeds frisee garlic ginger goat cheese goji berries greek yogurt green onion green tea harissa hazelnut hemp seeds honey jalapeno jalapeƱo jerusalem artichokes kale key lime kidney beans leeks lemon lemongrass lentils lettuce mango maple syrup meyers lemon millet miso mushrooms mustard mustard greens noodles nori oatmeal oats olive oil onion parsley parsnips pasta peach pear peas pecans peppercorns pine nuts pistachios poblano polenta pomegranates potato pumpkin pumpkin seeds quince quinoa radicchio radish ramps raspberries red cabbage red onion red pepper red wine rhubarb rice romaine rosemary sage salmon scallions serrano chilies sesame seeds shallots shiitake mushrooms soba noodles spaghetti squash spelt spinach ssweet potato strawberry sugar snap peas sweet potato swiss chard tahini thai basil tofu tomato vanilla bean walnuts white white bean wwhite bean yellow pepper yogurt zucchini
    hello there good looking,

    I'm Jodi. I'm a natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

    « blueberry key lime tart // raw | Main | almond hummus with ginger & scallions »

    vegan dinner for two: creamy avocado pasta and a balsamic roasted beet salad

    You do not need a holiday to make a nice meal for someone.  And I'm not just talking to the people with significant others. I'm talking to everyone. 

    To me, food is love, and every meal is special. Maybe that sounds crazy to you or maybe you are exactly the same way. I {kinda} hope you are.

    When I am making a meal at home, which is often, I like to make it special. Every.single.time. 

    It doesn't matter if I'm heating up leftovers or preparing an elaborate meal from scratch, there are a few things that I always do to make sure the meal feels special.

    A set table. That includes real napkins, nice plates, placemats. A set table always gets me excited for any meal.

    Good music. No TV. This is important. 

    Candles. Candles shouldn't be reserved for birthday cakes and low lit restaurants.  Just one candle at the table makes the meal feel 100 times more special.  There is no reason you cannot light a candle on a random wednesday night. Even if you're eating alone ...  

    A nice glass of wine.  Maybe this is not for every night, but on the more special nights wine always rounds out a meal.  

    Last but never least, good wholesome food.  

    I have made this meal a few times, for myself, for myself and Michael, and for my mom. It is sooo good and always a hit.  

    The pasta recipe comes from one of my favorite vegan blogs: Oh She Glows.  It is the most popular recipe on her blog, and I sure do know why.  The avocado cream is absolutely incredible.  It is rich and tasty, and it will satisfy vegans and non-vegans alike.

    The balsamic roasted beets add a nice contract in color and flavor to the pasta. This meal is super easy to prepare, you just need to give yourself a little time to roast the beets.  And, while you're waiting for them to roast, you can get your beautiful table set and candles lit. 


    vegan dinner for two: creamy avocado pasta and a balsamic roasted beet salad
    The creamy avocado pasta was adapted from: Oh She Glows, 15 minute creamy avocado pasta 



    For the beet salad:

    2 beets, peeled and sliced into half-moons
    2-3 tablespoons of balsamic vinegar
    2-3 tablespoons of grapeseed oil
    salt & pepper
    2 large handfuls of arugula, roughly chopped
    optional: crushed walnuts for garnish
    dressing: lemon garlic dressing

    For the creamy avocado pasta:

    1 whole ripe avocado
    1 lemon, juice and zest
    2 cloves of garlic
    salt & pepper
    1/4 cup of fresh basil or cilantro
    2 tablespoons of extra virgin olive oil
    Whole wheat or gluten free pasta, enough for two (which is usually half a box or 6oz)
    optional: red pepper flakes for some spice


    Start by roasting the beets:

    • Pre-heat the oven to 425º
    • Place the sliced beets on a baking sheet lined with parchment paper.  Toss the beets in the oil and balsamic and season with salt and pepper.  
    • Bake the beets for 40-45 minutes until they are crispy on the outside.  You should test one to make sure it is cooked all the way through. 

    Then, make the dressing for the salad -----> click here for instructions

    Next, cook the pasta and make the creamy avocado sauce

    • Bring a large pot of water to a boil. Add in the pasta and cook according to it's directions. 
    • While you are waiting for the water to boil and the pasta to cook, make the avocado sauce.  Place the garlic, lemon juice and olive oil into a blender.  Blend until smooth.  Add in the avocado, basil or cilantro, and salt and pepper, and red pepper flakes (if using).  Process until smooth and creamy. 
    • When the pasta is done (al dente), strain and place into a large bowl. Pour the avocado sauce over and toss it until it is combined. Garnish with lemon zest and freshly ground black pepper. 

    Last, dress and assemble the salad

    • Toss the arugula with the garlic lemon dressing. 
    • Place the beets on top and finish off with the crumbled walnuts (if using). 

    Serve immediately.


    PrintView Printer Friendly Version

    EmailEmail Article to Friend

    References (1)

    References allow you to track sources for this article, as well as articles that were written in response to this article.
    • Response
      [...]vegan dinner for two: creamy avocado pasta and a balsamic roasted beet salad - what's cooking good looking? - a {super} healthy, natural, tasty food and recipe journal[...]

    Reader Comments (2)

    I love this creamy avocado pasta. I found this recipe last year and I cooked it a couple of times. I'd make it tonight but we had pasta 3 times last week. I'm going to make a roasted vegetables (beet, potato, garlic, rosemary, lemon, olive oil) quinoa salad.

    February 14, 2012 | Unregistered CommenterZita

    I just come across your site, reviewing just second dish and already anxious to make it also along with the first one I looked at (stuffed onions)! I have to stop planning to cook right now and start to JUST READ your recipes! These dishes are soooo in-line with my cooking/eating concepts. Thank you very much for great ideas! I'll let you know how that will come out from my hands...:)

    March 23, 2012 | Unregistered CommenterOlga

    PostPost a New Comment

    Enter your information below to add a new comment.

    My response is on my own website »
    Author Email (optional):
    Author URL (optional):
    Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>