Feed Your Body Friday: Creamy Avocado Pasta
In a salad, spread on a slice of multigrain bread or in a creamy dip with chips, you can never get tired of eating avocado. Guess what? You have finally found another excuse to eat it even more often in this Creamy Avocado Pasta.
The best part? This avocado sauce can be eaten hot (as we will be making it here with pasta or vegetables), or cold as a creamy salad dressing.
This recipe is rather simple and very fast. It’s also perfect to do in the middle of the week when you really don’t know what to eat and you have avocados on the counter for several days. Basically, it took me 20 minutes to do.
The hardest thing to do was to cook the pasta so imagine how simple it was!
Creamy Avocado Pasta
Preparation Time: 10 minutes
Cook time: 10 minutes
- 1 cup of pasta of your choice (for this recipe, I used fusilli)
- 2 large, ripe avocados
- 1/3 cup lemon juice
- 2 tbsp. lemon zest
- 1/3 cup olive oil
- 4 tsp. grated fresh Parmesan cheese
- 1/4 cup fresh basil
- 2 tbsp. fresh parsley
- Salt and pepper to taste
- Cook and drain the pasta as indicated on the packaging.
- In a blender or processor, blend together the avocados, olive oil, lemon juice, lemon zest, olive oil, Parmesan cheese, basil, and parsley.
- Add the avocado sauce to the pasta.
- Add salt and pepper to taste.
- Garnish with fresh basil, if desired.
Can’t get enough avocado? Try Feed Your Body Friday: Edamame & Avocado Dip with Pita Chips
So the next time you want to eat good creamy pasta, forget the heavy butter and cream Alfredo sauces and indulge in this creamy avocado sauce. It’s still a rich sauce, but it has the benefit of being totally healthy!
There, some of you say “Yes, but the avocado as a lot of fat,” but rest assured, these monounsaturated fats are good for your health. Also, avocados contain a large amount of antioxidants and dietary fiber. You can also cook a gluten-free version by replacing pasta with zucchini noodles.
In short, that’s all good. Enjoy!
Another healthy dinner idea: Try Feed Your Body Friday: Hearty Fall Kale Salad