Creamy Avocado Pasta
I love guacamole. I could eat it by the bowlful. I don’t even need chips – just hand me a spoon! The funny thing is though, I really don’t like eating straight-up avocado. I find a slice of avocado to be the consistency of butter. I love butter but I don’t go around eating a stick of it. The flavour is simply fantastic when combined with a little citrus but I just can’t get over the texture. Regardless, if you love the flavour of avocado then you are going to love this pasta. The best part is that it tastes absolutely sinful like a creamy pasta dish smothered in a buttery cream sauce but it is nothing but fresh, natural ingredients. And super easy to make! Trust me, if you like avocado you will loooooove this dish. You can thank me later.
Creamy Avocado Pasta
Ingredients
- 4 servings of pasta regular or whole wheat, ideally fettuccine or similar
- 2 ripe avocados pitted and scooped from rind
- 1 lemon juiced
- 1 large clove of garlic or 2 small cloves or 2 cloves of jarred minced garlic
- 1/4 cup olive oil
- 1 handful fresh basil leaves
- 1/4 tsp salt
- Freshly grated parmesan
Optional Ingredients
- Fresh chopped tomatoes
- Diced cooked chicken
- Diced cooked bacon or pancetta
Instructions
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Set a large pot of salted water to boil. Once boiling, add pasta to water and cook until al dente.
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While pasta is cooking, combine avocado flesh, lemon juice, garlic, olive oil, basil and salt in a food processor. Blend until smooth and creamy. Set aside. *If you do not have a food processor, you can try an immersion blender or a normal blender. You will not be able to prepare this dish without one of these devices.
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Drain pasta and transfer to a large bowl. Toss with avocado mixture and a generous handful of freshly grated parmesan. Serve with additional grated parmesan, if desired.
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This pasta is best served immediately. The lemon juice should help prevent browning if you somehow happen to have leftovers. Should the pasta turn brown the next day, rest assured it is still edible (and delicious!). One trick I use is to keep the pit from the avocado in the container with the leftover pasta. Something about the pit helps prevent browning.
Recipe Notes
To make it gluten-free (or hypoallergenic friendly), simply use your favourite gluten-free noodle and substitute Parmesan for nutritional yeast.
Andrea can always be found with a new craft in front of her, a form of technology on her right and a coffee on her left. This is how she survives suburbia with her two crazy toddlers in tow.
Soundy so yummy! Thanks for sharing. 🙂
Hope you try it, it is tasty!
This looks like a very delicious recipe that would be great for just about any kind of diet and would be particularly appealing to someone on a vegetarian diet. Thank you for sharing.
It is pretty versatile, and not to mention DELICIOUS!!
This looks soooo good. I must give it a try.
It’s worth it, I promise 🙂
Thank you for sharing at the Wondering Brain Show Off Weekend Blog Party! I hope you will be back to link up another awesome post this week!
Cathy @Â http://apeekintomyparadise.blogspot.com/
I made a dish just like this the other day but I topped it with brunoised bell pepper. So yummy!
This dish really lends itself to so many additions. It’s great on its own yet it also makes a great base for other flavours!
Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂
Thanks so much for featuring us this week!
Growing up my mom would eat avocados raw and i would say yuck. But I LOVE guacamole. Avocados are like tomatoes, they need salt to make them better. Try just mashing the avocados with a little salt, if the smooth whole pieces dont work. I love it this way too and no extra calories from sour cream. (I mash my avocados add a little salt and put it on top of my hamburgers/grill cheese/quesadillas too) Paradise!