Avocado Basil Pasta

Everyone loves pasta, let’s be honest. It is the ultimate comfort food and there are so many shapes, flavors, sauces and combinations you can do with it. Seriously the options are endless. It is perfect for any diet, they even make gluten free pasta and pastas made from vegetables. Pasta is also great both cold and hot! This pasta is packed full of nutrients so it is relatively healthy. It is also creamy, tangy, and salty. It’s full of avocado and fresh basil which might sound like a unique combination, and it is but it works so well together. The lemon juice in this recipe helps cut through the fat from the avocados, cream and cheese to add an acidic punch of tang. I ate this pasta both hot and cold and I can tell you that it SLAPS both ways. What I also love about this recipe is although it is pasta, which can typically leave you feeling full, heavy and sluggish, this avocado basil sauce really lightens up the pasta and it is very refreshing. Try it out and let me know what you think!

  • 1 Lb Pasta, I used spaghetti noodles (I wanted to use bucatini but couldn’t find any!)
  • 2 Ripe Avocados
  • 1 Lemon, Juiced
  • 2/3 Cup Heavy Cream
  • 1/3 Cup Pecorino Cheese, Freshly Grated
  • 2 Tbsp Minced Garlic
  • 1 Cup Packed Fresh Basil
  • 4 Tbsp Olive Oil
  • Salt + Pepper, To Taste
  • Serves: 4
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes

To Make:

  1. Bring a large pot of generously salted water to a boil (you want it to be salty like the ocean). Once boiling, add your pasta noodles and cook for 6-8 minutes until they are al dente.
  2. While the noodles cook, let’s make the sauce. In a blender or food processor, add the avocados, lemon juice, pecorino cheese, heavy cream, basil, garlic, olive oil, and salt + pepper. Blend together until smooth. *the sauce should be thick, but still easy to spread and blend – if it is too thick add in 1 tbsp of cream at a time until desired consistency*
  3. Add your sauce to a pan (but don’t turn on the heat just yet).
  4. Once the noodles are finished cooking, using tongs of a slotted spoon, transfer the noodles to the pan. *don’t throw the pasta water away just yet*
  5. Turn the heat on low and stir the noodles with the sauce until well coated. Add 2-4 tbsp of the pasta water into the saucepan to thin out the sauce.
  6. Divide between bowls, top with grated pecorino and basil if desired and serve!

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