Chocolate Avocado Mousse
Plant-based, easy and so delicious!
I don’t know if my time working at the Olive Garden or my disordered eating beliefs convinced me that pasta was “bad,” but I never used to eat pasta. Funny enough, I married a woman whose favorite dish is anything with pasta!
A couple of years ago, we started making Spaghetti Aglio e Olio With Lots of Kale, and it has since become the inspiration behind the almost weekly staple in our house. I love that it’s filled with vegetables – you can use any you’d like, it’s easily adapted for every season – and it’s ready in about 20 minutes. I’ve impressed many a friend with this almost effortless dish.
Right now, you can find this on our Summer Retreat menu. We serve all of our meals buffet-style so that you can pick and choose precisely what you want on your plate. That means you’ll find the seasonal summer vegetables and roasted chicken (not included in this recipe but can be easily added) served on the side.
I hope you enjoy it! And just a friendly reminder: no food is “bad,” and you are allowed to eat things you want.
Combine & Serve
Toss your leftover Sunshine Pasta with our Summer Tomato Salad for an easy pasta salad to enjoy the next day.