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.