Creamy Avocado Pasta
A quick, nutritious dinner ready in just 15 minutes. Silky smooth, incredibly creamy, and packed with healthy fats – all without a drop of heavy cream.
Ingredients
- 2 ripe medium avocados pitted and peeled
- 8 oz 225g pasta of your choice (I recommend spaghetti or fettuccine)
- 3 cloves garlic minced
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup pasta cooking water reserved
Instructions
- Bring a large pot of salted water to boil. Cook your pasta according to package instructions until al dente. Remember to reserve 1/4 cup of pasta water before draining!
- While the pasta cooks, add peeled avocados, minced garlic, basil leaves, lemon juice, olive oil, salt, and pepper to a food processor.
- Blend until smooth and creamy, scraping down the sides as needed. If the sauce seems too thick, add 1-2 tablespoons of the reserved pasta water.
- Once the pasta is cooked, drain it and return it to the pot.
- Add the avocado sauce to the hot pasta and toss well to combine. If needed, add more reserved pasta water to reach your desired consistency.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.