Thursday, March 5, 2015

Avocado Pasta

Who needs buttery Alfredo sauce when you can have a creamy, tasty, easy, sauce made with avocado and just a few other ingredients???  Thanks to Chungah for posting this recipe. It's the kind of recipe that you can switch up the veggies for whatever you have or whatever you like.
You get this from the quick sauce below!!

We've had this twice so far and will have it again for sure. The first time I only had one avocado, so I made half a recipe and it wasn't as much sauce for the amount of pasta I made as the second time. Both with more and with less were really good. The second time I used whole wheat spaghetti noodles so the color looks different.

Avocado Pasta

12 oz. spaghetti noodles
2 ripe avocados, halved, seeded and peeled
1/2 c. fresh basil leaves
2 cloves garlic
2 T. freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1/3 c. olive oil
1 c. cherry tomatoes, halved
1/2 c. corn kernels, drained and rinsed
In a large pot of boiling salted water, cook pasta according to package instructions, adding corn to pasta water at the last 5 minutes. Drain well.
To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
In a large bowl, combine pasta with corn, avocado sauce, cherry tomatoes. Serve immediately.

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