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Creamy Lemony Avocado Pasta

Avocados belong in the diet, BUT could potentially get boring if you're having them just in a salad.  So if you haven't yet ventured to Avocado Toast for breakfast or Avocado Pudding for dessert (check out my recipe for this one too! OMG) then how about a non-dairy Alfredo-ish sauce using creamy and rich avocados for pasta!  You won't be disappointed.  Promise.

Servings: 4
Ingredients
  • 1 large or 2 small ripe Hass avocados, pit removed and flesh scooped out
  • 1 tsp lemon zest
  • juice of one lemon
  • 2 cloves garlic crushed or grated
  • 1/2 cup packed basil leaves, approx.
  • small fresh Jalapeno pepper seeds removed and chopped (optional, but recommended)
  • 1/2 tsp sea salt and black pepper
  • 1/2 cup pasta water which, you’ll save when you cook your pasta
  • 4 portions dry Spaghettini or Linguine pasta Fresh pasta works as well, just adjust cooking time
  • 4 oz smoked salmon optional
Instructions

  1. In a food processor (or high-powered blender) add avocado flesh, lemon zest, lemon juice, garlic, 1/2 cup basil, jalapeno, salt and pepper. Puree until smooth. Set aside.

  2. Bring a large pot of water to a boil. Add 2 Tbsp salt (you need to salt pasta water!). Add pasta and cook according to package directions for al dente. Before you drain pasta remove 1/2 cup pasta water and set aside. Drain pasta, do not rinse, and transfer to a large serving bowl.

  3. Add reserved pasta water and avocado sauce to pasta and toss well. Garnish with more chopped basil and black pepper, and chucks of smoked salmon, if you like. Serve warm. 

Recipe Notes

This dish is best served with a big green salad and some roasted cherry tomatoes with garlic. Mmmm.

Roasted Cherry Tomatoes:  Roast 2 cups grape or cherry tomatoes, tossed with 1 tbsp olive oil, 2 cloves crushed garlic and a good pinch salt and pepper, in a 425 degree oven until they start to pop and blister, about 10 minutes.  Voila!