Avocado Pasta! If you haven't tried making creamy pasta sauce using avocados, you've been missing out! A no-cook avocado pesto sauce comes together in minutes; tossed with your favorite pasta, it's a healthful meal that you'll want to make again and again!
Servings: 4 servings
- 1 pound pasta of your choice I used GF egg fetuccini
- 2 small avocados halved, peeled & seeded
- 2 cups arugula
- ½ cup fresh basil leaves
- ½ cup sliced almonds toasted
- 1 lemon juiced
- 2 cloves garlic
- ½ teaspoon sea salt
- ½ cup grated parmesan divided
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and reserve about ½ cup of the pasta water.
Meanwhile, make the avocado pesto: Place avocado, arugula, basil, ¼ cup toasted almonds, lemon, garlic, sea salt and ¼ cup grated parmesan cheese in the bowl of a food processor (or in a blender). Process until totally smooth. If the mixture is too thick, you can add a tablespoon or two of water to loosen the mixture and help it process.
Toss together cooked pasta and avocado pesto in the pasta pot or in a large serving dish. Add pasta water a tablespoon at a time, if needed, to help loosen the sauce.
Serve pasta hot with a sprinkle of remaining toasted almonds and parmesan cheese if desired.