I know what you’re thinking…avocado pasta? I was skeptical too, but trust me on this one.
I often browse recipes on my Fit/YumSugar app on my commute and this recipe peaked my interest not only for its use of avocados (who doesn’t love those things?), but as a healthier alternative to heavy cream in a pasta dish. And with the help of my turbo-charged food processor, I was able to whip up this sauce in no time and avoid the elusive pasta ready but sauce is still cooking dilemma. Even better, the whole thing took less than 15 minutes to make!
Try this recipe the next time you are craving a creamy pasta, but don’t want the fat. See the full recipe by visiting the Oh She Glow’s Blog.
Creamy Avocado-Pesto Pasta
1 medium sized ripe Avocado, pitted
2 Tbl fresh lemon juice
3 garlic cloves
1/2 tsp kosher salt, or to taste
1/2 cup Fresh Basil
2 tbsp extra virgin olive oil
2 servings pasta (I used Giada’s spaghetti noodles) 1 Tbl pesto (Classico makes a good pre-made version)
Freshly ground black pepper/Parmesan cheese to taste
COOK pasta according to package directions, saving approximately 1/4 C of pasta water.
BLEND garlic cloves, olive oil and lemon juice in food processor. Add fresh basil, salt and avocado and blend until smooth.
MIX pasta with sauce and add pasta water to get desired consistency.