Creamy Goodness.

I got my inspiration to make this simple and healthy cream pasta from my dear Oli. I have never ventured into avocados because I thought they were hard to handle and expensive. I was pretty wrong about both. It's easy to handle, relatively easy to pick and I managed to get it at a dollar a pop.

What you'll need (serves 2):
1 ripe avocado, pitted and diced
Fusilli (enough to feed 2)
Cream
3 portobello mushrooms, sliced
3 cloves of garlic
Miso paste
Basil
Thyme
Parmesan/Romano cheese, grated
Butter

Steps:
1. Put a suitable amount of water to boil in a deep pot. Salted water is optional. Chuck the dried pasta into the boiling water, set your timer running according to what's indicated on the packaging.

2. While your pasta is cooking, heat up a frying pan. To a oil free and dry pan, add in the sliced mushrooms. Watch them 'scream' and 'squeal' on the got pan. It'll last for about 3 minutes.

3. Add in a knob of butter to the mushrooms. Followed by the garlic. Turn down the heat, you don't want the garlic get burnt and taste bitter.

4. Then put in 4 tbs of cream to the pan. Add the chopped basil and thyme. To finish up your sauce, add in about 2tsp of miso paste. Stir well. You can add water to make sure the miso gets mixed into the sauce.

5. Your pasta should be somewhat cooked by now. Drain it, add into the pan with the sauce. Turn off the heat. Add in the cheese, give it a good toss.

6. Mix the hot pasta with the avocado in a large bowl. Serve with more grated cheese.


Health benefits of avocado:
http://www.fatburningfurnace.com/blog/avocado-nutrition-facts-–-health-benefits-of-avocado

Choosing an avocado:
http://www.avocadocentral.com/how-to/how-to-pick-how-to-buy-avocados

Enjoy your creamy treat!