Description
A delicious and creamy avocado sauce tossed with pasta, perfect for a quick meal.
Ingredients
Scale
- 2 medium ripe avocados, peeled and pitted
- 2–3 garlic cloves
- 2 tablespoons lemon juice
- ¼ cup chopped cilantro or basil
- ½ teaspoon ground black pepper
- ½ teaspoon red chili flakes (optional)
- ½ teaspoon salt, or to taste
- 2 tablespoons olive oil
- ¼ cup water (adjust for desired consistency)
- 8 ounces spaghetti or pasta of choice
- Cherry tomatoes, halved (optional, for garnish)
- Crushed pepper or parmesan-style topping (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve ¼ cup of pasta water before draining, then set the pasta aside.
- Prepare the avocado sauce: In a blender or food processor, combine the ripe avocados, garlic, lemon juice, chopped herbs, black pepper, red chili flakes (if using), and salt. Add olive oil and a bit of water. Blend until smooth and creamy. You can adjust water for a thinner consistency, but keep it thick enough to coat the pasta.
- Toss everything together: In a large bowl or skillet, toss the drained pasta with the creamy avocado sauce. If the pasta feels too sticky, add a tablespoon or two of the reserved pasta water to loosen it up. Stir gently to coat all the noodles.
- Serve immediately: Plate the creamy avocado pasta and garnish with cherry tomatoes, a sprinkle of red chili flakes, or a dairy-free parmesan-style topping if desired.
Notes
- For a lighter sauce, adjust the water amount.
- Top with additional herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: blending, boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 1g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg