Avocado Pasta

By gwendee1

gluten-free, nut-free, soy-free, sugar-free, grain-free option

Ingredients

• 9 oz (255 g) uncooked pasta (use gluten-free, if desired)
• 1 to 2 cloves garlic, to taste
• 1/4 c (60 mL) fresh basil leaves, plus more for serving
• 4 to 6 tsp (20 to 30 mL) fresh lemon juice, to taste
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 ripe med avocado, pitted
• 1/4 to 1/2 tsp (1 to 2 mL) fine-grain sea salt
• Freshly ground black pepper
• Lemon zest, for serving

Details

Preparation time 5mins
Cooking time 15mins

Preparation

Step 1

1. BRING a large pot of salted water to a boil. Cook pasta according to the instructions on the package.
2. MAKE the sauce while pasta cooks: In a food processor, combine garlic and basil and pulse to mince.
3. ADD lemon juice, oil, avocado flesh, and 1 Tbsp (15 mL) water, and process until smooth, stopping to scrape down the bowl as needed. If sauce is too thick, add another 1 Tbsp (15 mL) water. Season with salt and pepper to taste.
4. DRAIN pasta and place it back in the pot. Add the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve at room temperature.
5. TOP with lemon zest, pepper, and fresh basil leaves, if desired.

Tips: Because avocados oxidize quickly after you slice them, this sauce is best served immediately. If you do have leftover sauce, transfer it to an airtight container and refrigerate for up to 1 day. For a grain-free version, serve this avocado sauce with spiralized or julienned zucchini or on a bed of spaghetti squash.

NUTRITION (per serving) 472 cal, 13 g pro, 71 g carb, 7 g fiber, 3 g sugars, 16 g fat, 2.5 g sat fat, 273 mg sodium