Ingredients
Scale
- 12 ounces spaghetti
- 2 tablespoons extra virgin olive oil
- 3 small garlic cloves
- 1½ ripe avocados, pitted
- juice from 1/2 lemon
- 1 teaspoon dry basil (or 1 tablespoon fresh)
- 2 tablespoons extra virgin olive oil
- 1/2 tsp kosher salt
- dash of black pepper
- 1/4 cup 1% milk (60ml)*
- Parmesan or Pecorino Romano cheese for serving*
Instructions
- Put spaghetti on to boil according to directions on box.
- While spaghetti cooks, process the garlic and olive oil until the garlic is at least coarsely chopped. Add the remaining ingredients except the milk and process until smooth.
- Add the milk and process until incorporated.
- Drain the spaghetti and spoon the sauce mixture into hot pasta pot. Add the spaghetti and stir well until fully combined
- Serve with fresh grated cheese of your choice
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 and substituting soy milk, rice milk, or even water.
- Prep Time: 5 mins
- Cook Time: 10 mins