Creamy Avocado Pasta

Creamy Avocado Pasta

This pasta dish is soo quick and easy but amazingly delicious! The avocado makes this sauce so creamy and flavourful – you won’t believe that there is not a drop of cream in it! If you’re on a diet (or vegan, or lactose-intolerant) and craving creamy fettuccine alfredo, then this is the recipe for you!

Ingredients:

1 medium sized ripe avocado, pitted
1/2 lemon, juiced or 2 Tbsp. lemon juice
2 garlic cloves
1/2 tsp. salt
1/4 cup fresh, chopped basil or 1/2 tsp. dried basil leaves
2 Tbsp. extra virgin olive oil
2 servings linguine or spaghetti, cooked
Freshly ground black pepper, to taste

Directions:

Cook pasta until al dente. Meanwhile, make the sauce by placing garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Add in the pitted avocado, basil, and salt. Process until smooth and creamy. You can add more or less seasonings to your taste.

When pasta is done, drain in a strainer and place in a large bowl. Pour on sauce and toss until combined. Garnish with lemon zest and black pepper. Serve immediately. This recipe makes enough for two people so double or triple it if you’re serving a larger crowd.

Note: This dish does not keep well as leftovers due to the avocado in the sauce, so please serve immediately.

Sunflower oil, olive, palm, coconut, flaxseed, pumpkin seed, beet, almond, avocado, pistachio oil… No vegetable oil contains cholesterol and all contain vitamin E. But still they all have different characteristics – positive and negative. We will now talk about olive oil!