Two Delicious Recipes to Use ‘Ugly’ but Still Good Avocados | BLUEPILLEXPRESS

Avocados are widely adored for their creamy texture, healthy fats, and versatility in both sweet and savory dishes. However, when they become a little overripe or have imperfections in their skin, many people dismiss them as “ugly” and throw them away. But don’t let their appearance fool you—these “ugly” avocados are still perfectly good to eat! In fact, they can be turned into some truly delicious and nutritious dishes.

At BLUEPILLEXPRESS, we believe in reducing food waste and maximizing the use of every ingredient, even the ones that may not look perfect. If you have avocados that are past their prime in terms of appearance but still have that creamy, rich interior, we have two fantastic recipes to make the most of them. These recipes not only ensure that you’re using the entire avocado but also bring out its best flavors and textures.

In this article, we’ll walk you through two delicious recipes that make use of “ugly” but still good avocados: a creamy Avocado Pasta and a savory Avocado and Chickpea Salad. Let’s dive in!

Why You Shouldn’t Waste ‘Ugly’ Avocados

Before we get into the recipes, let’s talk about why you shouldn’t throw away those imperfect avocados. Even if the skin of the avocado is a little blemished or overripe, the flesh inside is still nutrient-packed and delicious. The truth is, the ripeness of an avocado doesn’t necessarily affect its taste, as long as it hasn’t gone bad. Overripe avocados may be softer than their fresher counterparts, but they are still great for certain dishes where the texture is not a primary concern.

Avocados are rich in healthy fats, vitamins, and minerals such as potassium, vitamin E, and folate. They are also high in fiber and antioxidants, making them an excellent addition to any diet. By using “ugly” avocados in your cooking, you are helping to reduce food waste, saving money, and enjoying a nutritious meal.

Now that we’ve convinced you not to throw those avocados away, let’s get started with two easy and tasty recipes from BLUEPILLEXPRESS that will turn those “ugly” avocados into something delicious!

Recipe 1: Creamy Avocado Pasta

This creamy avocado pasta is a perfect recipe for using up those overripe avocados that might otherwise go to waste. The rich and creamy texture of the avocado makes for an incredibly smooth pasta sauce, and it’s packed with flavor. This recipe is quick, simple, and can be customized with your favorite vegetables or protein.

Ingredients:

• 2 ripe avocados (even “ugly” ones will work perfectly)
• 1 lb pasta (spaghetti, penne, or your preferred shape)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1/4 cup fresh basil leaves (or more to taste)
• 1/4 cup grated Parmesan cheese (optional for a creamy finish)
• Salt and pepper to taste
• Red pepper flakes (optional for a bit of heat)
• Cherry tomatoes (optional, for garnish)
• Pine nuts or walnuts (optional, for added crunch)

Instructions:

1. Prepare the Pasta: Start by cooking the pasta according to the instructions on the package. Make sure to reserve about 1/2 cup of pasta water before draining. This will be used to adjust the consistency of the sauce later if needed.

2. Make the Avocado Sauce: While the pasta is cooking, cut the avocados in half and remove the pit. Scoop the flesh into a blender or food processor. Add the minced garlic, olive oil, lemon juice, fresh basil, Parmesan cheese (if using), and a pinch of salt and pepper. Blend until smooth and creamy. If the mixture is too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency. Taste and adjust seasoning as needed.

3. Combine the Pasta and Sauce: Once the pasta is cooked and drained, return it to the pot or a large mixing bowl. Pour the creamy avocado sauce over the pasta and toss to combine, ensuring the pasta is evenly coated. If you like your sauce a bit creamier, feel free to add more pasta water.

4. Serve: Garnish the avocado pasta with fresh cherry tomatoes, a sprinkle of pine nuts or walnuts for crunch, and a few extra basil leaves. For those who like a little kick, sprinkle some red pepper flakes on top.

Tips and Variations:

• Add Protein: You can add grilled chicken, shrimp, or even tofu to make this a more filling meal.
• Use Other Vegetables: Sautéed spinach, zucchini ribbons, or roasted bell peppers can make great additions to this dish.
• Vegan Version: Skip the Parmesan cheese and use nutritional yeast for a vegan-friendly option.

This creamy avocado pasta is the perfect example of how BLUEPILLEXPRESS encourages utilizing “ugly” but still good avocados in ways that will elevate your meals and reduce food waste. Plus, it’s a great way to enjoy a comforting, satisfying dish while still eating healthy!

Recipe 2: Avocado and Chickpea Salad

This avocado and chickpea salad is a simple, vibrant, and nutritious dish that can be enjoyed as a main course or a side dish. The creamy texture of the avocado pairs beautifully with the crunchy chickpeas and fresh vegetables, making it an ideal choice for overripe avocados that might not have the best appearance but still taste great.

Ingredients:

• 2 ripe avocados (perfect for using up those “ugly” ones)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish
• Feta cheese (optional)
• Avocado oil (optional for extra richness)

Instructions:

1. Prepare the Salad Base: In a large mixing bowl, combine the chickpeas, diced cucumber, cherry tomatoes, and red onion. Toss them together to combine.

2. Mash the Avocados: Cut the avocados in half and remove the pit. Scoop the flesh into a bowl and mash it with a fork until smooth but slightly chunky. This texture works well in the salad, adding a creamy element that binds the ingredients together.

3. Season the Salad: To the mashed avocado, add the olive oil, lemon juice, cumin, paprika, salt, and pepper. Stir until the dressing is well incorporated.

4. Combine the Ingredients: Pour the avocado dressing over the chickpea and vegetable mixture and toss gently to combine. Taste and adjust the seasoning as needed.

5. Serve: Garnish the salad with fresh cilantro or parsley. For a more indulgent option, sprinkle some crumbled feta cheese on top. Drizzle a little avocado oil for added richness if desired.

Tips and Variations:

• Add More Veggies: You can add diced bell peppers, corn, or even greens like spinach or arugula to boost the vegetable content.
• Make it Spicy: Add a pinch of chili powder or some diced jalapeños for an extra kick.
• Vegan Version: Skip the feta cheese or replace it with a plant-based alternative to keep the salad vegan.

This Avocado and Chickpea Salad is an excellent option for a healthy lunch or a refreshing side dish, and it’s a great way to use up those avocados that might not look perfect. Plus, it’s packed with protein from the chickpeas and healthy fats from the avocado, making it both satisfying and nutritious.

Conclusion

At BLUEPILLEXPRESS, we believe that no ingredient should go to waste just because it doesn’t look perfect. Those “ugly” avocados are still full of flavor and nutrients, and with a little creativity, they can be transformed into delicious meals. Whether you’re making a creamy avocado pasta or a vibrant avocado and chickpea salad, you can enjoy the many benefits of this nutrient-packed fruit while reducing food waste.

Next time you find yourself with a ripe avocado that’s a little too soft or not quite picture-perfect, try one of these recipes. You’ll not only save money but also make the most out of your ingredients while enjoying a satisfying and healthy meal.