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Pasta is a staple around my house. I can whip up damn near any pasta dish after a busy day. When the only thing that I actually want to do after work is hang out, I find comfort knowing that dinner is only going to take 10 minutes. This avocado pasta is perfect on a hot summer day when your stomach wants nothing more than a big filling meal but cooking in the heat is simply out of the question.
Add 3 tablespoons of freshly minced garlic, season with 2 teaspoons of freshly cracked black pepper and 1 teaspoon of salt. Turn the blender or food processor back on and drizzle in 3 tablespoons of good olive oil and 3 tablespoons of lemon juice until the mixture is smooth.
I know, I know. You’re asking yourself why do I have to add lemon juice and the answer is two fold. First, there is the issue of taste. Lemon juice will wake up your taste buds and the acidity in the juice helps cut through the fat of the avocado. It makes the sauce creamy and flavorful.
As you blend the sauce together, fill a large pot with cold water. Bring the water to a boil and add a big pinch of salt* to the water before adding the pasta. This will help to season the pasta. I used bowtie pasta, which is also known as farfalle. I love the way it looks but, more importantly, I love how the crevices in the pasta hold onto the sauce. Cheese tortellini is also a great noodle choice. Tortellini noodles have similar crevices but are filled with cheese!
4 ripe avocados
8 basil leaves
3 tablespoons garlic, minced
3 tablespoons quality olive oil
3 tablespoons lemon juice
1 teaspoon salt
2 teaspoons cracked black pepper, plus more for garnish
1 pound farfalle pasta
Shredded Parmesan cheese for serving
In a food processor or blender, combine avocados, basil, salt, pepper, and garlic. Drizzle in olive oil and lemon juice. Pulse several times. Blend until smooth. Set aside.
Fill a large pot with cold water. Bring to boil, season with a pinch of salt, add pasta. Cook the farfalle until al dente, about 9 minutes.
Combine the pasta and sauce. Garnish with cheese and ground black pepper.
* Omit if you’re on a low salt diet
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.