This recipe is just as healthy as it is insanely good. Avocados are used here instead of cream, and what you get is a creamy, rich and filling dish, that's still light and perfect for an upcoming summer. The garlicky flavor and zing from the lemon juice work wonders alongside avocados. While this dish is perfect for vegans, it will make anyone happy. It's quick and easy, so you can whip it up and enjoy it in the sun.
Taken from Angela Liddon's blog, Oh She Glows.
Yield: Serves 2
1 medium sized ripe avocado, pitted
1/2 lemon, juiced
Lemon zest to garnish
2-3 garlic cloves, to taste
1/2 tsp kosher salt, or to taste
1/4 cup fresh basil
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta
Freshly ground black pepper to taste
Some parmesan to garnish is never a bad idea
1. Bring several cups of water to a boil in a medium-sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Then, add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately.
This dish does not reheat well due to the avocado in the sauce. Please serve immediately and enjoy the light and creamy goodness!