This is a meal that I would be eager to serve to my family and Jeff’s family without telling them exactly what it is. See, I’d be dead certain they’d love it, but they would be dead set against trying it if they knew what was in it. Both of us come from families with less adventurous palates who would likely be repulsed by the pureeing of an avocado tossed with pasta. I used to be that way not too long ago. Let me tell you, life’s much better on the other side.
This dish is basically just pasta coated with smooth guacamole. It’s crazy healthy, tastes fantastic, and requires only the amount of time it takes to boil pasta.
I licked the bowl and you may just do it, too.
Creamy Avocado Pasta
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced
2 garlic cloves
1/2 teaspoons kosher salt, or to taste
2 Tbsp. grated Parmesan cheese, plus much more for garnish (optional for vegan)
1/4 cup fresh basil
2 tablespoons extra virgin olive oil
2 servings of your choice of pasta, about 1/3 lb. (I’ve used both whole wheat and regular, I prefer regular)
Cook spaghetti according to the directions on the package. Drain almost completely, but leave about 1/4 cup pasta water for the noodles to mingle in. Meanwhile, place the garlic, lemon juice, and olive oil into a food processor. and blend until smooth. Next, add the avocado, basil, salt and cheese process until the mixture has a smooth and creamy consistency. Toss pasta with sauce and garnish with extra basil and Parmesan cheese and freshly ground black pepper.