Normally when I want to eat something with avocados, I exclaim in my husband’s face that I plan to buy them but never have a plan. So we never buy avocados. This time I was prepared! I read up on avocados how to use them for things other than sandwiches and guacamole. Using them for pasta sauce worked out perfect because I love cream sauce, but it doesn’t love me.
Ingredients:
- Half a box of pasta
- 1 ripe avocado, pitted and scooped
- lemon juice to taste
- lemon zest
- 1 clove garlic
- 2 tbsp olive oil + extra for veggies
- handful of fresh basil
- 1/8 tsp salt
- parmesan cheese to taste
- ground pepper to taste + extra for veggies
- mushrooms (optional)
- onions (optional)
- spinach leaves (optional)
Directions:
- Cook pasta according to box directions.
- Combine avocado, lemon juice, garlic, olive oil, basil, and salt in a food processor until smooth.
- Toss sauce with pasta.
- Add parmesan cheese and pepper to taste.
- Saute mushrooms, onions, and spinach in extra olive oil and ground pepper.
- Add veggies to pasta and serve immediately.
This was pretty delicious. It was quite filling without making it feel like I downed a pound of heavy cream, and it didn’t sit heavy in my stomach. This was a great idea. +5 intelligence.
I’ve heard things about avocados not really lasting more than a day, so we’ll see how my leftovers turn out.