Creamy avocado pasta is a healthy alternative to a heavy cream alfredo sauce. Avocados, lemon juice, and garlic – ten minutes from start to finish for a delicious meal!
OK, I admit it. There isn’t much that stands between myself and a big bowl of alfredo pasta. Give me all the butter, all the heavy cream, and ALL the cheese. Not the healthiest of meals but oh so delicious. One of my favorite blogs is called Oh She Glows and I stumbled across a recipe for a creamy avocado pasta. It is in my opinion the best subsititute for the heavy cream laden alfredo sauce.
I’ve experimented with her recipe over the years, adding more lemon juice and garlic. I’ve added cherry tomatoes, slivered almonds, sometimes roasted broccoli and/or asparagus. It’s a completely versatile dish but one thing remains the same – the avocado sauce is creamy and hearty and is a very satisfying alternative to alfredo sauce.
Avocado is a healthy fat that has been proven to reduce cholesteral and improves heart health. Avocados are also rich in lutein, an antioxidant that improves eye sight.
- 8 ounces uncooked pasta
- 2 garlic cloves
- 1/4 cup fresh basil leaves, roughly chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 large ripe avocado, pitted
- salt and pepper
- lemon zest, for garnish
- Cook pasta according to package directions.
- As the pasta is cooking, add the garlic and basil to the bowl of a food processor and pulse until lightly minced.
- Add the lemon juice, olive oil, and avocado to the food processor with the garlic and basil. Process until sauce is well mixed and creamy. Season with salt and pepper as desired.
- If the sauce is too thick, add water one tablespoon at a time until desired consistency is reached.
- Drain pasta and return to pot.
- Add the avocado sauce and mix into the pasta until the noodles are coated.
- Plate the pasta and top with lemon zest before serving.
This avocado sauce is equally as good as a topping for perogies or ravioli. I also make this as an avocado dip for crudites, and equally delicious as a quick substitute for salad dressing. The lemon juice helps the avocados from browning as well so you can make an extra batch to leave in the fridge. However, the lemon juice won’t preserve the avocados for too long, so it’s best to use with a day or two.