Creamy Avocado Pasta

There’s one veggie that is very popular with my kids. Avocado! Well, technically it’s a fruit. But yes, they will gobble up anything I make with avocado – avocado toast, guacamole, avocado sandwiches, salads with avocado etc. So it was no wonder then that they ate up every morsel of this creamy pasta with avocado sauce. 

This easy dish can be made in less than thirty minutes, and it is absolutely delicious. You wouldn’t believe that there is no cream in this sauce – just the avocado working its magic. 

So cook up your favorite pasta, toss in some of your favorite veggies, add the sauce and you’re done. I used spaghetti, but you can use any kind. I used red bell peppers and corn. Fresh cherry tomatoes would be a great addition to this pasta too. And did I mention that this dish takes less than thirty minutes to make. It’s a recipe you’ll want to make more than once – trust me on this!

Creamy Avocado Pasta

Recipe by theplantpaletteblogCourse: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Total time

20

minutes

Ingredients

• 12 ounces spaghetti (or any other pasta)

• 2 ripe avocados

• 1/2 cup fresh basil leaves

• 1/2 cup cilantro

• 2 cloves garlic

• 1/4 cup raw walnuts

• 1 tablespoon nutritional yeast

• Juice of 1 lime (around 2 tablespoons)

• 1/2 – 3/4 teaspoon sea salt

• 1/2 teaspoon fresh ground black pepper (or to taste)

• 2 tablespoons extra virgin olive oil + a little extra to toss the pasta and cook the veggies

• 1 red bell pepper, chopped

• 1/2 cup corn kernels, fresh or frozen

Directions

• Put pasta to cook according to package instructions and make the sauce in the meantime. Drain the pasta once done and toss with a little olive oil.
• Bring a separate small pan to medium heat, add a little oil and then add the red bell pepper and corn and sauté for 3-4 minutes.
• Extract the flesh of the avocados and add to a food processor along with basil, cilantro, garlic, walnuts, nutritional yeast, lime juice, salt and pepper.
• Run the food processor until well combined, then add the olive oil slowly while still blending so it incorporates well into the sauce.
• In a large bowl, combine the pasta, veggies and avocado sauce and toss well to coat.
• Serve immediately. Tastes best fresh. Leftovers may be stored in the fridge until the next day, but some browning may occur. Do not reheat.