I have discovered yet another delicious way to incorporate avocados into your diet! Is there any recipe that avocados don’t lend well to?
This creamy avocado pasta is a nutritious, vegan and paleo-friendly pasta dish that the whole family will love. It’s light-tasting yet rich and satisfying.
Just imagine a guacamole-meets-pasta dish-perfectly cooked al dente pasta smothered with creamy mashed avocado seasoned with fresh lemon, garlic, earthy cumin, and extra virgin olive oil.
The pureed avocado in this dish lends such a creamy, rich texture-similar in consistency to dairy-based cream sauces. While traditional cream sauce is very heavy and laden with unhealthy fats and calories, this avocado sauce is light-tasting, fresh, and lends well to vegan diets.
This creamy avocado pasta can be prepared in only 15 minutes-essentially the required cooking time for the pasta. The avocado sauce on its own literally takes minutes to prepare.
Hands down, the EASIEST and QUICKEST pasta sauce you could ever prepare.
This creamy avocado pasta is one of those recipes that you must add to your weekly rotation and makes for a nutritious and easy weeknight meal for the family.
My inspiration for this recipe was an afterthought-the kids wanted pasta for lunch, and I was out of options for a condiment. As per usual, last-minute sauces are always reserved for aglio e olio, butter with Parmesan cheese, or tuna olive tapenade.
But today, I was in the mood for something different. And just like that, the lone guacamole sitting on the counter served as inspiration for this dish.
On a side note, fresh quality ingredients are a must for this recipe, otherwise it will lack in flavour. Choose a good quality extra virgin olive oil, fresh lemon, and a perfectly ripened avocado to achieve optimal flavour.
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Bring water to a boil in a medium pot. Once boiling, add 1-2 tbs of sea salt (taste for seasoning) then add the pasta. Cook the pasta for 2 minutes less than the suggested cooking time on the package instructions. This will ensure the pasta is al dente, as it will continue to cook in the pan with the avocado sauce.
In the meantime, cut the avocado in half lengthwise then remove the pit. Scoop out the flesh and add to a small food processor with garlic, lemon juice and zest, olive oil, salt, cumin, parsley and 1/4 cup of the pasta cooking water.
Blend until smooth and creamy.
Once the pasta is cooked, reduce the heat to simmer, drain the pasta (reserving another 1/2 cup of the cooking water) then return to the pot. Add the avocado sauce and 1/4 cup of the cooking water and stir to combine.
Cook for 2-3 minutes or until the pasta is coated with the sauce and any residual water has evaporated.
Serve warm garnished with freshly grated lemon zest and a drizzle of extra-virgin olive oil.