Creamy Avocado & Lemon Pasta with Garlic and Basil
All the comforts of a creamy pasta dish with fewer calories and better-for-you fats! This is a delicious pasta dish that relies on blended avocados to give it an irresistible creaminess, without the use of cheese or dairy.
Creamy Avocado & Lemon Pasta with Garlic and Basil
All the comforts of a creamy pasta dish with fewer calories and better-for-you fats! This is a delicious pasta dish that relies on blended avocados to give it an irresistible creaminess, without the use of cheese or dairy. Serves 4 to 6.
Ingredients
- 10 to 12 oz. dry pasta spaghetti is a nice choice
- 2 medium California Hass avocados halved, pitted, removed from peel and roughly chopped
- 3 garlic cloves smashed
- 1/4 cup Sigona’s Fresh Press Meyer-Lemon Fusion Olive Oil
- About 3/4 cup loosely packed basil leaves
- Juice and zest of one lemon separated
- Salt and pepper to taste
- Optional garnish: Freshly grated Parmigiano Reggiano
Instructions
- Cook pasta according to package directions, until al dente. Reserve about 1/2 cup cooking water.
- While the pasta cooks, add the chunked avocado, garlic, oil, basil, lemon juice, salt and pepper to a blender or food processor. Blend for a couple minutes until creamy and smooth, scraping the sides and blending again as needed. Set aside.
- Once drained, place pasta in a large bowl. Stir the avocado mixture into the pasta, adding a couple tablespoons of reserved pasta-cooking water at a time, or as needed, to help the mixture incorporate well. Season with salt and pepper, to taste.
- Transfer the pasta to a serving bowl. Sprinkle with lemon zest and Parmigiano Reggiano, if desired. Serve immediately.
Notes
• Note: You’ll need 1/2 cup reserved pasta-cooking water
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