As much as I love creamy pasta dishes like bechamel-rich lasagna, macaroni and cheese, and baked pastas, that combination of ultra-rich dairy and pasta is a ticking tummy time bomb, so I try to avoid it unless it’s really, truly worth it. Instead, I typically get my creamy noodle fix by tossing al dente strands with sauces made from non-dairy alternatives like cashew cream, almond butter, or, in this case avocado. It might sound a bit odd, but when blended up with miso, garlic, a touch of lime juice, and olive oil, avocado transforms into a rich vegan sauce. Paired with nutty soba noodles, ribbons of kale, and crunchy sesame seeds, it makes for a guilt-free, totally-craveable dinner option.
Worth noting: while this noodle dish is slightly tastier immediately after it’s all tossed together, leftovers make for a way-more-than-decent brown bag lunch, especially when spiked with a bit of hot sauce (I’m particular to angry lady sauce — see the recipe notes).
- 1 (7- or 8-ounce) package soba noodles
- 1 ripe avocado
- 1 medium clove of garlic
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons white miso
- Juice of 1/2 lime
- 1 small bunch (6-7 ounces) of lacinato kale, stemmed and cut into ribbons
- 2 tablespoons toasted sesame seeds, for garnish
- A splash of soy sauce, optional
- Bring a large pot of salted water to a boil. Cook the soba noodles according to the package's instructions. Drain and then cool to room temperature.
- Pit and peel the avocado, cut it into large chunks and add to a blender with the garlic, olive oil, miso, and lime juice. Blend until smooth.
- Toss together the noodles, dressing, kale, and half of the sesame seeds. Season to taste with soy sauce, if needed.
- Divide between two bowls and garnish with the remaining sesame seeds.