I really like avocados in a good guacamole or sliced up in a salad. It’s a taste that I acquired later in life. I’ve noticed that I now like foods that my mom loved and I didn’t like growing up. In some cases (beets), they’ve become faces of mine now. Weird eh? Has anyone else noticed that? That their tastebuds are becoming more like their parents as they grow older?
But I digress. Back to avocados. I recently received 6 in my weekly organics produce bag. 6!!!! I mean, I like avocados, but what was I going to do with 6?!? You can only eat so much guac right?
So, I hit Pinterest in search of ideas. I came across some recipes for avocado pasta. It sounded a bit odd, but I was game. And am I ever glad I tried it! It was delicious. The creamiest pasta I’ve ever had and no cream or butter. Really, really simple to make. And fast. Perfect for a weeknight. So light, I easily did some yoga afterwards (I usually can’t exercise for hours after eating). Hudson is not impressed with the yoga….
- 12 ounces spaghetti
- 2 ripe avocados, halved, seeded and peeled
- 1/2 cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup canned corn kernels, drained and rinsed (I didn’t have any tomatoes corn so just skipped the ‘toppings’)
- Cook pasta according to package instructions and drain.
- Put the avocados, basil, garlic and lemon juice in the bowl of a food processor and mix well. Make sure to use the freshest ingredients you can as it’s totally worth it.
- Season the avocado cream with salt and pepper, to taste.
- With the motor running, add olive oil to the avocado cream in a slow stream until emulsified.
- In a large bowl, combine the pasta, avocado cream sauce, cherry tomatoes and corn (if using).
- Serve immediately.
Adapted from Damn Delicious