Avocado pasta – creamy, garlicky, lemony and delicious

AvocadoPasta.jpg

This pasta surprised me with its simplicity and deliciousness. It’s easy to make, no fail and will be ready in the time it takes to cook the pasta.

Make this. That’s all I can say. Just make this.

You will need a food processor for this recipe.

Ingredients

1 avocado

The juice and zest of ½ a lemon

1-2 cloves garlic

A handful fresh basil leaves –about ½ cup

1 cup of fresh kale or spinach leaves

½ tsp salt

¼ tsp pepper

¼ cup pistachios (optional)

10 ounces of uncooked pasta – any shape or kind

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Directions

Cook the pasta according to package directions.

While the pasta is cooking, place all the other ingredients in a food processor and whiz until you have a creamy sauce. You might need to add up to 2 tablespoons water to get a creamy consistency. The more you whiz the sauce, the smoother it will be. Spinach also makes a smoother sauce than kale.

Place the hot, cooked pasta in a large bowl and spoon the sauce over it. Toss to blend and serve. This recipe makes 2-3 servings.

If you have leftovers, this dish is great at room temperature as a cold pasta salad.

 

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4 thoughts on “Avocado pasta – creamy, garlicky, lemony and delicious

  1. We are always looking for new ways to use avocado’s and for simple sauces we can whip up in our Nutribullet. Not only does this avocado pasta sauce hit both those nails squarely on the head it sounds like heaven, too!

    Do have you tried it with nuts other than pistachios? We are thinking that soaked cashews would make it just that much creamier. And for a bit of crunch you could just smash the pistachios a bit and sprinkle on top. OH THE POSSIBILITIES ARE MAKING MY HEAD SPIN!

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    • The Nutribullet would be perfect for this sauce! I haven’t tried any other nuts in the sauce… I find pistachios are kind of creamy and have a great flavour that pairs well with the avocado and lemon. I also find the sauce is so creamy it doesn’t need any help with soaked cashews but boy do I like the decadent way you think! 🙂 If you do make it with soaked cashews too, you might want to add a bit more basil and lemon to keep the flavour tangy. I forgot to mention in my post, this recipe is delicious with some corn kernels – either fresh or frozen – tossed in. They add a nice texture and burst of sweetness. 🙂

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