When visiting Tokyo in 2011, we were having a ton of trouble finding the vegetarian restaurants that we had read about on Happy Cow. Luckily, we stumbled upon a delicious restaurant called Tomato Cafe. While there, we had fries with tomato ketchup, cherry tomato pickles, tomato pasta, avocado pasta, and tomato sorbet. The avocado pasta was so amazing, we decided we needed to re-create it at home.
2 very ripe avocados, peeled and pitted
1-2 tablespoons of lemon juice
3 garlic cloves, minced
1 teaspoon salt
1 cup fresh basil
4 tablespoons olive oil
Pepper, to taste
1 can fire roasted tomatoes, drained
Italian spices, to taste (I sprinkle on basil, oregano, rosemary, parsley, and garlic powder)
First, make the tomato sauce. Heat the fire roasted tomatoes over medium heat and add Italian seasonings to taste. Keep warm over low heat.
Next, make the avocado sauce. Mix garlic, olive oil and half of the lemon juice in a food processor. Add avocado, basil, salt and pepper and blend again. Adjust the seasonings to taste with lemon juice, salt, and pepper.
Mix the hot pasta with the avocado cream and garnish with the tomato sauce. Serve immediately.
(Warning: This does not store or heat up well.)