Pasta Ranchera

As an artist, I find that art is not limited to my canvas... and food art is not limited to a restaurant. Cooking comes from the heart... and goes to the stomach... in a round-a-bout sort of way.

Pasta Ranchera
(Photo by Leprevitsky)

This is an amazing and very healthy vegan/ vegetarian pasta meal that is great for lunch or to finish out a busy day. It's easy to make. Watchout for the garlic in this one.

Ingredients -

- Pasta - Enough for two people. You can use fusili, fettuccine, macaroni, farfalle, or flat noodles, but most any type will work.
- 1 Avocado
- 10 oz Tomato based salsa - I prefer "Frontera - Roasted Tomato" (really good stuff)
- 1 Clove Garlic - Base this upon preference, it's not necessary in the recipe

Pasta Ranchero - Preparation
(Photo by Leprevitsky)

Instructions for preparation -
1) Place the water in a pot and bring it to a boil.
2) While the water is heating, you can chop the garlic into fine, small pieces
3) When the Water is boiling, put in the pasta (enough for 2 people) and stir occasionally (every 2 minutes or so)
4) The pasta should be ready within 10-15 minutes; depending upon the type of noodle you're using.
5) When the pasta is ready, remove from the stove and drain it through a colander into the sink. Don't wash any water over it, just drain it.
6) Place the pasta back into the pot and put the salsa in, right away. Stir it in.
7) Add the garlic. No need to stir that in, yet.
8) Slice the avocado and add to the pasta. Stir it in until is has the consistency of guacamole.
If you're vegan you won't add the next step...
You can have sliced cheddar on the side with this dish. The cheddar tastes better if you don't cook it into the mix. Keep it on the side and take a bite of the cheese with a bite of the pasta to get all of the flavors together.