Just twenty minutes is all it takes to whip up this creamy, rich avocado pasta, which is the perfect weeknight or quick and easy meal! Naturally vegan, you can customize it by using gluten-free noodles or parmesan cheese for the vegetarians out there!
Oh, avocado, how I love you! I could eat avocados every day – on sandwiches, toast, salads – you name it. Once while traveling through an airport, I curiously watched a woman peel an avocado and eat it like a banana. She would peel a little and eat a little. I sat amazed and wondering why I had never thought of eating one that way!
You won’t need to use your hands to eat this amazing pasta, but you might want to once you taste its creamy deliciousness. The good news is this recipe is almost as easy as peeling and eating an avocado plain. You will have dinner on the table in twenty minutes, easy breezy.
Amazing Avocado Pasta
12 oz pasta (try quinoa pasta if you’re making it gluten-free)
2 ripe avocados – halved, seeded, and pitted
1/2 cup fresh basil
2 cloves garlic
2 T lemon juice
salt and pepper to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
4 T pine nuts (optional)
1. Cook pasta according to package instructions; drain well.
2. While cooking pasta, combine avocados, basil, garlic, lemon juice in a food processor; season with salt and pepper.
3. With the processor running, slowly add olive oil until emulsified. Set aside.
4. In a large bowl, combine pasta, avocado sauce, cherry tomatoes, and pine nuts. Enjoy!
Avocado Tip: If you aren’t going to eat the entire avocado simply cut in half, leave the pit in one half and refrigerate, enjoy the other half.
If you love avocados as much as I do, you will love Creamy Chocolate Avocado Pudding!