Every summer there is a point when I simply cannot bear to turn on the stove, oven or any other device that contributes to the heat in my apartment. We seem to have reached that “no-cook” point earlier than usual this summer given the heat wave this week. Which makes it the perfect time to release this exclusive recipe from my cookbook - Avocado Pasta. It’s a cold summer dish bursting with fresh Mexican flavors that could alternatively be considered a salad. We bring together traditional guacamole ingredients to make a creamy but spicy sauce and toss it with zucchini noodles, black beans and fresh pico de gallo. You are unlikely to have leftover sauce, but if you do, use it as a dip or for Avocado Toast (page 20 of The Vegetarian Reset).
What this recipe also delivers is 17 grams of fiber per serving, getting you well on your way to hitting your RDA of fiber (20-35g per day, varies by age and gender). Most people on a standard Western diet of refined rice, maize and wheat don’t even get close to this number. And unless you’ve been living under a rock, you know that fiber is what feeds the “good” bacteria in your microbiome, which is like this whole other organ we are only just beginning to understand. It appears to be be connected to and may potentially even drive everything from moods to cravings to weight gain and whatever lies between.
This recipe has fiber from seasonal produce like zucchini and avocado and is supplemented with black beans. A few slivers of late summer corn would also make a fantastic addition to this dish.
But first - introducing subscriber referral benefits!
Thank you for reading We Ate Well — your support allows me to keep doing this work.
If you enjoy We Ate Well, it would mean the world to me if you invited friends to subscribe and read with us. If you refer friends, you will receive benefits that give you special access to We Ate Well.
How to participate
1. Share We Ate Well. When you use the referral link below, or the “Share” button on any post, you'll get credit for any new subscribers. Simply send the link in a text, email, or share it on social media with friends.
2. Earn benefits. When more friends use your referral link to subscribe, you’ll receive special benefits.
Get a copy of my Vegetarian Protein Cheat-Sheet for 5 referrals
Get a copy of The Vegetarian Reset for 10 referrals
Get a 30 minute zoom 1-1 with me, going over low-carb cooking tips for 20 referrals
To learn more, check out Substack’s FAQ.
Thank you for helping get the word out about We Ate Well!
Avocado Pasta
(reprinted from The Vegetarian Reset, The Collective Book Studio, January 2023)
Serves 2
Ingredients
2 medium zucchini/courgettes (14 oz/400g total)
Salt, for sprinkling
Pico De Gallo
1 medium plum or Roma tomato (4 oz/110g), finely chopped
2 Tbsp finely chopped onion
2 Tbsp finely chopped cilantro/fresh coriander
1 Tbsp lemon juice
½ tsp fine sea salt
Avocado sauce
1 medium avocado (7 oz/200g), scooped
¼ cup/40g roughly chopped onion
1 small jalapeño pepper (see cooking notes)
1 small bunch cilantro/fresh coriander (1 oz/25g)
2 cloves garlic
2 Tbsp lemon juice
½ tsp salt
½ can black beans (7 oz/200g), rinsed (see notes)
Directions
Step 1. Spiralize the zucchini into the desired size (I like spaghetti-size noodles for this pasta). Place in a colander over a bowl, salt lightly, and let sit for 15–20 minutes to draw out the moisture. Alternatively, if you prefer an al dente texture, skip this step and spiralize right before serving to avoid having the noodles sit too long.
Step 2. Mix all the ingredients for the pico de gallo in a bowl and refrigerate.
Step 3. Blend all the ingredients for the avocado sauce in a food processor or blender until smooth, adding 1–2 tablespoons water if needed.
Step 4. Pat the zucchini noodles dry with a paper napkin. Add the black beans and avocado sauce and toss to combine.
Step 5. Garnish with pico de gallo and serve.
Notes
If making your own black beans, use ¼ cup/40g dried beans. For a less spicy sauce, seed the jalapeño before adding it to the blender.
Store the avocado sauce refrigerated in an airtight container for up to 2 days. Squeezing a lemon over the top will help reduce oxidation and keep the top layer from turning brown. If it bothers you, you can also simply skim off the top layer to reveal fresher-looking sauce below.
Cookbook News
I am so thrilled and honored to have been a guest on the wonderful Everything Cookbooks podcast. I chatted with
and Kate Leahy about how I navigated the publishing world as a complete outsider, pivoting from my career in finance. While I initially intended to self-publish my cookbook, I ended up finding a hybrid publisher towards the end and doing a deal. It was quite the journey. They asked the most thoughtful questions, and when I just listened to the episode, I actually felt rather teary because it so beautifully documented the last couple of years, which have probably been the most defining years of my life so far. I hope the episode helps some of you who might want to write a cookbook (or any book) some day.Listen to the episode here.
PS: I’m moving to a bi-weekly publishing schedule this summer to get some time with family and friends. Wishing you good times and good eats, XOXO