RECIPES

A vibrant and healthy alternative to traditional pasta sauces. The avocado creates a surprisingly rich and creamy texture without any dairy.

Ingredients:

• 2 ripe avocados, pitted and peeled
• 2 cloves garlic
• 1/2 cup fresh basil leaves
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste
• 1 pound (450g) of your favorite pasta (fettuccine or spaghetti work well)[1]
• 1/2 cup reserved pasta water
• Cherry tomatoes, halved (for garnish)
• Parmesan cheese, grated (optional, for garnish)

Instructions:

• Cook the pasta according to package directions. Just before draining, reserve about 1 cup of the starchy pasta water.
• While the pasta is cooking, combine the avocados, garlic, basil leaves, and lemon juice in a food processor or blender.
• Blend the ingredients until smooth. With the blender running, slowly stream in the olive oil until the sauce is creamy and emulsified.
• Season the sauce with salt and pepper to taste.
• Drain the cooked pasta and return it to the pot. Pour the avocado sauce over the hot pasta.
• Add 1/4 cup of the reserved pasta water and toss everything together until the pasta is well-coated. Add more pasta water, a tablespoon at a time, if the sauce is too thick.
• Serve immediately, garnished with fresh cherry tomatoes and a sprinkle of Parmesan cheese, if desired.