Description
This creamy Avocado Pasta recipe is so easy and delcious! It’s lemony and garlicky and rich and creamy from the avocado pasta sauce- and very hard to believe it is entirely vegan!
Ingredients
Units
- 8 oz Pasta- linguini, spaghetti, buccatini, or gluten-free pasta
- handful arugula
- Optional garnishes: lemon zest, toasted pinenuts, basil ribbons
Avocado Pasta Sauce
- 2 ripe avocados (medium) without blemishes
- 3 tablespoons Meyer lemon juice – (if using regular lemon juice start with 1 1/2 tablespoons and add more to taste)
- 3 tablespoons extra virgin olive oil
- 3/4 tsp kosher salt
- 1/2 teaspoon black pepper (or try 1/8 teaspoon white pepper)
- 1– 2 garlic cloves
Instructions
- Boil 8 oz pasta in salted water and cook to al dente.
- Puree the avocado sauce ingredients in a food processor until completely smooth, scraping down the edges. Taste and adjust salt and lemon to taste.
- Toss cooked pasta with avocado sauce and a handful fresh baby arugula.
- Taste again for salt and lemon.
- Garnish with lemon zest, fresh cracked pepper, optional toasted pine nuts and fresh basil ribbons if you like. Feel free to add parmesan or vegan parmesan.
Notes
Because the avocado sauce will oxidize over time ( get brown), this is best eaten right away.
Nutrition
- Serving Size: 1 cup
- Calories: 439
- Sugar: 2.1 g
- Sodium: 450.3 mg
- Fat: 22.1 g
- Saturated Fat: 3.1 g
- Carbohydrates: 53.6 g
- Fiber: 9.9 g
- Protein: 9.9 g
- Cholesterol: 0 mg