Avocado is good for a lot more than guacamole or going on your morning toast (albeit both truly are delicious). Avocado is creamy in texture and rich in nutrients which make it a perfect pasta sauce that satisfies that cream-based sauce craving without the dairy or bloated stomach. Lemon juice, basil, and a little garlic accompany the avocado for a brilliantly delicious sauce. This dish is incredibly easy to prepare with very few ingredients.
A food processor is all you need to get the sauce going. Once you have scooped the avocado into the processor and added the lemon juice and basil you are a few pulses away from perfection. If you have some pesto or spinach on hand you could also add that to have an even greener taste.
The lemon juice in this recipe is very important. Acid can make or break a dish and the quality matters as well. While I believe buying organic produce is always incredibly important this especially applies with lemons. Always purchase organic lemons. If you can get them locally grown from a farmer’s market – even better. Lemons are one of those highly sprayed and mass produced fruits that loose their flavor and integrity when processed too much or traveling too far. An organic lemon will be robust in color and flavor and elevate your meal that much more.
Lemon & Avocado Pasta
Vegetarian • Vegan • Gluten Free
Ingredients12 oz Gluten free pasta
1/2 Tablespoon olive oil
1 Teaspoon minced garlic
Juice of three small organic lemons
½ Cup basil
Salt & Pepper to taste
- Cook pasta according to package instructions, drain and return to pot
- In a large food processor add the avocado, olive oil, garlic, basil, and lemon juice
- Blend in processor until sauce is a creamy consistency
- Combine sauce, noodles, salt and pepper in the pot over low heat and stir until hot, about 5 minute
- Serve with fresh basil on top and enjoy!