This creamy avocado pasta is a nutritious, vegan and paleo-friendly pasta dish to serve the family. The combination of lemon, garlic, earthy cumin, and olive oil blended with mild avocado lends for a light-tasting, fresh pasta sauce that can be prepared in 15 minutes! A quick and delicious weeknight meal for the family.
When preparing simple dishes such as this one, it’s imperative that you use quality ingredients! If you skimp on quality, you’ll be skimping on flavour too. A good quality extra virgin olive oil is essential as well as a perfectly ripe avocado-not too green, not too mushy and brown.
The recipe for this creamy avocado pasta was, as per usual, the result of a risk I decided to take in the kitchen (that paid off, might I add!) with a lone avocado sitting in the fruit basket on the kitchen counter.
Once pureed, the avocado has a creamy, rich texture, much like that of dairy-based cream sauces. While traditional cream sauce is very heavy and laden with unhealthy fats and calories, this avocado sauce is light-tasting, fresh, loaded with heart-healthy monounsaturated fatty acids and packed with potassium and fiber.
Creamy Avocado Pasta written by Lisa Codina average rating 5/5 - 5 user ratings
Yields: 2 servings
200 grams spaghetti (or pasta of choice)
1 ripe Hass avocado
1 tbs. extra-virgin olive oil
1/2 cup pasta cooking water
1 tsp. fresh lemon juice
1/2 garlic clove, finely minced
1/8 tsp. ground cumin (optional)
1 tsp. fresh parsley, finely minced
sea salt to taste
Parmesan cheese for garnish, if desired
1/4 tsp. lemon zest
Bring water to a boil in a medium pot. Once boiling, add 1-2 tbs of sea salt (taste for seasoning) then add the pasta. Cook the pasta for 2 minutes less than the suggested cooking time on the package instructions. This will ensure the pasta is al dente, as it will continue to cook in the pan with the avocado sauce.In the meantime, cut the avocado in half lengthwise then remove the pit. Scoop out the flesh and add to a small food processor with garlic, lemon juice and zest, olive oil, salt, cumin, parsley and 1/4 cup of the pasta cooking water.Blend until smooth and creamy.Once the pasta is cooked, reduce the heat to simmer, drain the pasta (reserving another 1/2 cup of the cooking water) then return to the pot. Add the avocado sauce and 1/4 cup of the cooking water and stir to combine.Cook for 2-3 minutes or until the pasta is coated with the sauce and any residual water has evaporated.Serve warm garnished with freshly grated lemon zest and a drizzle of extra-virgin olive oil.