Creamy Avocado Pasta

This pasta has all you’d want in a creamy-sauced pasta dish, minus the cream. No cream. Just pure avocado bliss. It’s rich, smooth, and light all at the same time.

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Ingredients

2 large ripe Hass avocado, peeled and pitted
Juice of 1 fresh lemon, plus zest for garnish
2 large garlic cloves, peeled
2 teaspoons kosher salt
½ teaspoon paprika
¼ cup flat leaf parsley
¼ cup fresh basil
2 tablespoons extra virgin olive oil
10 ounces uncooked pasta, your choice
Freshly ground black pepper, to taste
Optional Garnishes: Freshly grated Parmesan, diced tomatoes, fresh basil leaves, lemon zest

Instructions

Blend lemon juice, garlic cloves, salt, paprika, parsley, basil, and olive oil together in a food processor until smooth. Add avocado.
Continue processing until smooth and creamy. Add black pepper to taste. Set sauce aside in air tight container, with cling wrap resting directly on top of sauce to keep air out.
In a large heavy pot, bring well-salted water to boil. Cook pasta just until al dente, according to package.
Drain pasta in strainer and sprinkle with olive oil to prevent sticking. Plate the pasta and pour desired amount of sauce onto each plate. Toss to combine and sprinkle with plenty of fresh parmesan and garnish as desired. Serve immediately.

Notes

If there is leftover sauce, keep it in a separate air tight container (cling wrap resting on top of sauce). It keeps well in fridge for 1-2 days. When ready to use, cook more pasta and pour on remaining sauce. Don't reheat the sauce - just toss it with hot pasta.
Feel free to add 1-2 tablespoons of prepared pesto to the sauce, for extra flavor.

Nutrition (per serving)

Course: Main Course

Cuisine: American

Diet: Vegetarian

Method: Stovetop