I’ve been consuming muchos avocados as of late.
I mean they’re so creamy and filling, not to mention full of healthy fats!
Lunch often consists of toasted whole grain bread smothered in lightly smashed avocado then drizzled with nutty crunchy almond butter.
What a combo.
I honestly could munch on that every day and be completely content, however I’d been eyeing multiple pasta with avocado sauce recipes and couldn’t wait any longer to finally whip up my own version.
In the process I ended up consuming an entire cado midday and was left in food coma territory well into the evening… but oh it was worth it.
All you have to do is cook up your fave pasta (reg, whole wheat, or gf) then gently toss your al dente noods with a creamy dreamy sauce comprised of avocado (but of course), zesty fresh lemon juice, a drizzle of extra virgin olive oil, a handful of fragrant fresh basil, a splash of hot pasta water for prime sauce texture, plus crushed red pepper flakes, cracked black pepper, and sea salt, to bring out all of those fresh flavors. Add juicy, sweet cherry tomatoes to the mix for an extra pop of Flavor Flav + acid. Hooray.
Oh and you could definitely sprinkle toasted pepitas and fresh basil on top for bonus points.
Where my overachievers at??
P.S. So yes I inhaled the entire bowl solo, but if you’re wanting a lighter bite, share with another lucky individual… the sauce is Jay-Z status rich.
P.P.S. Oooh baby baby! Seasoning is super duper important. So use that Salt n Pepa!
P.P.P.S. As always, taste and adjust the ingredient amounts to suit your fancy–my sis the citrus queen would No Doubt put an entire lemon to work.
Pasta with Lemon Basil Avocado Sauce
Ingredients
- 1 cup short cut pasta, like conchiglie (use whole wheat or gluten-free if you wish)
- 3/4 cup cherry tomates; sliced
- Toasted pepitas (optional); for topping
- Fresh basil; for topping
Sauce
- 3/4 cup lightly mashed avocado (about 1 medium avocado)
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 1/3 cup roughly chopped fresh basil
- 2 tablespoons hot pasta water
- Fresh ground black pepper, to taste
- Sea salt, to taste
- Crushed red pepper flakes, to taste
Instructions
- Cook the pasta according to the package instructions, reserving 2 tablespoons of hot pasta water.
- Meanwhile, pulse then blend the avocado, lemon juice, olive oil, and basil until creamy.
- While blending, add the hot water.
- Season with black pepper, salt, and crushed red pepper flakes to taste.
- Drain the pasta, then fold the pasta with the sauce in the hot pan.
- Fold in the cherry tomatoes.
- Top with pepitas and fresh basil if you wish.
- Serve with black pepper and red pepper flakes.