Easy cooking for your busy schedule: The most unbelievably creamy avocado pasta that everyone will love. And it’ll be on your dinner table in just 20 minutes!
This pasta has a very creamy taste, but the best part is there’s no cream or butter in it. All you need is simple, fresh ingredients.
Toss it with your favorite pasta noodles – spaghetti, rotini, macaroni, etc. – along with some fresh veggies. You can really use any veggies you’d like but I love the sweet corn kernels and crisp cherry tomatoes.
12 ounces spaghetti
2 ripe avocados, halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained and rinsed
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
Using avocados instead of cream is a great way to get rid of saturated fats in favor of mono-unsaturated fats, which can have a positive effect on blood cholesterol. Additionally, this is a great recipe to serve to guests or take to a potluck since it fits into so many different diet needs: vegan, milk-free, or egg-free!
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