Wednesday, July 18, 2012

Creamy Avocado Pasta

This is  an easy, vegetarian/vegan substitute for fettuccine alfredo and is ready in 15 minutes!

Adapted from here:

1 medium avocado
lemon juice from 1/2 of a lemon + zest if desired
2 garlic cloves
kosher salt to taste
2 T extra virgin olive oil
6oz pasta of your choice -- I usually use whole wheat fettuccine or spaghetti
fresh ground black pepper

1. Prepare pasta to al dente.
2. To make sauce: combine garlic, lemon juice, olive oil and blend in food processor until smooth.  Add pitted avocado and salt.
3.  When pasta is cooked to al dente, drain and add sauce. Mix until combined.  Add black pepper and lemon zest.

Note:  It does not keep well, so make sure to eat it in one sitting!  This recipe serves 2-3 people.

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