Description
This creamy avocado pasta is a quick and healthy alternative to traditional cream sauces, combining the richness of avocados with the fresh taste of basil and garlic.
Ingredients
Units
Scale
- 12 ounces spaghetti
- 2 tablespoons extra virgin olive oil
- 3 small garlic cloves
- 1 1/2 ripe avocados, pitted
- Juice from 1/2 lemon
- 1 teaspoon dry basil (or 1 tablespoon fresh basil)
- Salt and pepper to taste
- Grated Parmesan cheese, optional
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- While the spaghetti is cooking, add the garlic and olive oil to a food processor and process until the garlic is coarsely chopped.
- Add the avocados, lemon juice, basil, salt, and pepper to the food processor. Process until smooth and creamy, resembling the consistency of thick yogurt.
- If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
- Toss the cooked spaghetti with the avocado sauce until well coated. Serve immediately, topped with grated Parmesan cheese if desired.
Notes
The avocado mixture should be the consistency of a thick yogurt after processing. It will thin out when combined with the hot pasta. This can be easily turned into a vegan recipe by omitting the cheese. Serve immediately for the best texture, as the avocado sauce can brown if left out too long.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2
- Sodium: 200
- Fat: 18
- Carbohydrates: 56
- Fiber: 7
- Protein: 10
- Cholesterol: 0