A delicious and nutritious meal that combines the richness of ripe avocados with pasta to create a delectable dish that’s both comforting and healthy.
Ingredients
Scale:
8 ounces of whole grain or gluten-free pasta (spaghetti, fettuccine, or your choice of pasta shape)
2 ripe avocados, pitted and peeled
2 cloves of garlic, minced
2 tablespoons of lemon juice
1/4 cup of olive oil
Salt and pepper to taste
1/4 teaspoon of red pepper flakes (optional)
1/4 cup of grated Parmesan cheese (or nutritional yeast for a vegan option)
Fresh basil or parsley, chopped
Cherry tomatoes, halved (optional)
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
While the pasta is cooking, combine the ripe avocados, minced garlic, lemon juice, and olive oil in a food processor or blender. Blend until smooth and creamy.
Add salt, pepper, and red pepper flakes (if using) to the avocado mixture. Blend again until all ingredients are well incorporated.
Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot over low heat. Add the avocado sauce and a splash of the reserved pasta water. Toss until the pasta is evenly coated.
Remove from heat and transfer the creamy avocado pasta to serving plates. Sprinkle grated Parmesan cheese and chopped fresh herbs on top. Add halved cherry tomatoes for a fresh touch if desired.
