Creamy Avocado Pasta
Updated: Oct 14, 2019
This 'Creamy Avocado Pasta' is my favorite. Perfect for summers and a great idea for a quick meal. Must try for the lazy weekend afternoons. So good!
I have fallen in love with this creamy, flavourful pasta sauce that could not be easier to make. It’s as simple as whirling a couple of ripe avocados, fresh herbs and a drizzle of oil and garlic in a blender while your favorite pasta cooks.
The avocado makes for an incredibly creamy mild base, while a generous amount of garlic and fresh basil work together to give the sauce a punch of flavour similar to pesto, but without any cheese or nuts.
Its uses the flavours and creaminess of the avocados to make a Super Simple 15 minute pasta salad.
This pasta sauce is a game-changer for weeknight dinners, potluck pasta salads, and your work-day lunch box. Here’s how to make it.
You begin by choosing the right kind of pasta.The one that wraps the sauce and is neutral tasting like a spaghetti or penne.
By blitzing avocados with lemon juice, garlic, spinach, and some fresh basil, you can make a flavourful, creamy sauce that’s not as heavy and rich.
How easy is that?
This Creamy Avocado Pasta is all the goodness with
Less than 15 minutes (if you have the ingredients at hand)
Creamy and So Delicious
Drop dead Gorgeous
Can be eaten
warm or cold
main or as a side
but this is all about the lovely green guilt free delicious sauce.
Creamy Avocado Pasta
Serves: 2-3 person
Preparation time: 15 minutes
Cooking time: 15 minutes
Cuisine: International for lunch/dinner
225 grams gluten free pasta (spaghetti/fusilli)
2 ripe avocados
1 cup cherry tomatoes
1 cup baby spinach
¼ cup fresh basil leaves
2 teaspoons mashed garlic
½ lemon juice (or as per taste)
¼ cup Parmesan cheese (or as per taste)
4 tablespoons olive oil
Salt to taste
Boil pasta as per package instructions; keep it al dente. Pour some olive oil and keep aside.
In a separate bowl, mash the avocados well with a fork or a potato masher.
Add mashed garlic and mix well.
Add lemon juice, salt and pepper as per taste.
Add this mixture to the pasta and mix lightly to coat.
Add tomatoes, baby spinach and basil leaves.
Add extra olive oil and top it with Parmesan.
For the flavours to infuse, keep covered for around 30 minutes, refrigerated and serve cold with warm bread.
Avocado tends to brown when in contact with air, so only make the quantity that can be consumed immediately.
Lemon, Parmesan cheese and olive oil can be adjusted as per taste.
Coriander can be replaced with basil.
Any pasta that can hold the sauces well like penne, spaghetti, etc. are preferred.
Refrigeration allows the flavour to grow, as such, advisable.