Spaghetti House by Orris

Spaghetti House by Orris should not be confused with the original Orris. This restaurant now serves pasta and it's not even really Japanese.

I was pretty excited to dine here since Orris served such good food. However, the pasta was unoriginal and pretty plain.

We came here during lunch on a week day and it was pretty dead. The waitress was friendly and prompt, which I liked. Service is important to me.

I ordered the spaghetti with mushrooms and takana mustard greens and my dining companion had the spaghetti with bolognese. Both came with a side salad which was pretty bland.

Spaghetti with mushrooms & takana mustard greens

Our pastas were done within 7 minutes and looked like something i could whip up at home. I liked my mustard greens and mushroom pasta just fine, but there was nothing special about it. My DC said his bolognese was good, and it definitely looked like something you could get an Italian chain restaurant.

Spaghetti bolognese

Why did Orris have to close and replace itself with this pasta house? I don't get it, but oh wells. I doubt I'll be back for something that's pretty mediocre.

3***

Spaghetti House by Orris
2006 Sawtelle Blvd
Los Angeles, CA 90025

Creamy Avocado Pasta

We picked up some avocados from Ralph's for 47 cents each so I looked up some recipes online and came across this one: Creamy Avocado Pasta from Two Peas and Their Pod. It looked simple and tasty so I whipped up a variation for dinner.

I substituted with egg noodles and didn't use any cilantro, but it still came out delish. Make sure you add tons of garlic cause it really brings out the flavor. 

Ingredients

8 oz of pasta, spaghetti or linguine are best
2 medium ripe Avocados, pitted and peel removed
2 tablespoons fresh lime juice
3 cloves garlic, minced
1/2 teaspoon garlic salt, or to taste
Freshly ground black pepper, to taste

Instructions

1. Bring water to a boil in a medium sized pot. Add salt and olive oil to the water, put in pasta and bring to boil. 

2. While the pasta is cooking, make the sauce by placing the avocado, garlic, lime juice, salt and pepper into a food processor or blender. Process until smooth and creamy.

3. When pasta is done cooking, drain and place pasta back into the pot. Add the sauce to the pasta and toss until pasta is well coated. Add more salt, pepper and lime if desired. 

Enjoy!

VIDEO: Angel Hair Pasta with Asparagus & Truffled Egg

My newest video.. enjoy!

1. Marinate your asparagus (5 stems per person) in olive oil and salt and pepper.

2. In a saute pan, line bottom with OO -- this is your sauce. Add crushed garlic and red pepper flakes. Warm through on low, but don't cook.

3. When you drop the angel hair in the boiling, salted water, drop the asparagus in a grill pan.

4. The pasta takes only a minute or two to soften, so once al dente, transfer pasta to saute pan with the warmed olive oil. Reserve some of the cooking liquid and add to pasta as needed. Season with S&P.

5. Start your poached eggs.

6. Your asparagus will probably be done at this point.

7. Turn up the heat for the pasta and toss to coat and finish cooking.

8. Plate pasta. Add asparagus. Top with egg. Top egg with S&P (I used truffle salt) and truffle oil.

9. Finish with fresh basil and parmesan reggiano.