Sometimes, I dream about steaming bowls of rich and creamy pasta, laden with parmesan cheese and other sinfully delicious ingredients. What, you do that, too? C’mon, admit it, I know you want some! There’s something about a cream-based sauce – be it béchamel, alfredo, or your typical mac and cheese – that pairs so well with spaghetti for the ultimate comfort food. This avocado lemon pasta is my lightened up, spring interpretation of that favorite pasta dish.
Y’all know by now that I love avocado, and I bet you do, too! Mixed up as guacamole, spread of toast, or incorporated into delicious deviled eggs – it’s a versatile little fruit that’s as good for your body as it is yummy. The secret is, when blended with a bit of hot water, avocado actually forms a luxuriously rich, bright green sauce that’s perfect on pasta. A little sharp garlic, a squeeze of bright lemon juice, and a handful of peppery, fresh herbs help offset the richness of the avocado to create a perfect cacophony of bright spring tastes. Next time you’re craving a cream-laden pasta, try whipping up this dish, instead – it’s even ready in just the time it takes to boil your spaghetti!
Avocado Lemon Pasta
Makes 4 servings
- 1/2 pound pasta
- 1 ripe avocado
- juice of 1 lemon
- 1 garlic clove, roughly chopped
- 1/4 cup parsley or basil
- 2 tablespoons olive oil
- salt and pepper
- Boil water in a medium pot. Cook pasta according to package directions, reserving 1/2 cup hot pasta water before draining.
- Meanwhile, place remaining ingredients in the blender. Pulse a few times, then add reserved hot water and pulse until a smooth sauce forms.
- Pour sauce into a large bowl. Top with cooked pasta and toss to combine. Serve garnished with additional parsley or basil leaves.