Collegiate Culinaire: Creamy Avocado Pasta
Satisfying. That’s the one word I couldn’t stop repeating in my mind as I forked into this pasta dish. It may not look like much, but the avocado, olive oil, basil, and lemon make this small spaghetti dish overwhelmingly flavorful in a good way.
Serves 2, approximately 457 calories per serving
- 1 medium sized ripe Avocado, pitted
- 1/2 lemon, juiced + lemon zest to garnish
- 2-3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
- 1/2 tsp kosher salt, or to taste
- ~1/4 cup Fresh Basil, (probably optional)
- 2 tbsp extra virgin olive oil
- 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
- Freshly ground black pepper, to taste
1. Bring several cups of water to a boil in a medium sized pot. Add in pasta—I used Trader Joe’s Whole Grain Spaghetti—and reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy for a sauce-like texture. I tried a chunkier version for this one, which was also pretty good.
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 and know that the avocado sauce won’t keep long and won’t reheat very well, so eat up!