Pasta is never out of season, and even though fall is slowly turning into a winter, this more
summery recipe will be good all year round. When I discovered this recipe for a healthier but
still creamy sauce for pasta, I knew it was delicious. I’m going through this phase where I think
pretty much everything with avocadoes is delicious, and this doesn’t disappoint in the slightest.
The best part is that it’s so good, tastes so fresh, and makes you wonder how you’ve never eaten
this before!
Yield: Serves 2
Ingredients:
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
2-3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan
of garlic use 1 clove)
1/2 tsp kosher salt, or to taste
~1/4 cup Fresh Basil, (probably optional)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
Freshly ground black pepper, to taste
Easy 15 min creamy Avocado pasta!
Directions:
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to
medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food
processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until
smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl.
Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve
immediately. Makes 2 servings.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve
immediately.