Creamy Avocado Pasta Sauce Recipe
Who here is an avocado addict? I feel like every single time I'm at the grocery store, I'm grabbing avocados because I know I'll use them in something or eat them plain if need be. This wasn't always the case, when we moved to Minnesota I didn't even think I liked guacamole or anything with this weird avocado thing but a good friend of mine made some homemade guac and I was hooked. I'm still working to get my family to love it as much as I do and recipes like this Creamy Avocado Pasta Sauce are just what is going to do it! Check out this amazing recipe!
How to Make Creamy Avocado Pasta Sauce
Ingredients
12-ounces dry pasta (I used bowties)
2 ripe avocados
1 small onion, diced
1 garlic clove, finely chopped (or grated)
½ cup fresh basil leaves
¼ cup fresh parsley (I used Italian parsley)
1 tablespoon fresh lemon juice
3 tablespoons olive oil, divided
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons toasted pine nuts, reserve a few for garnish
Freshly grated parmesan, plus extra for serving
** reserve one cup of the pasta water
Instructions
Cook the pasta according to the directions on the box, drain and set aside
While pasta is cooking, heat one tablespoon of olive oil in a small pan and add the onion and garlic. Cook over medium-low heat for 3-5 minutes. Do not let this get too brown or the garlic will be bitter.
Scoop the flesh from the inside of the avocado and add it to a food processor. Add the cooked onion & garlic, basil, parsley, lemon, remaining olive oil, salt, pepper, toasted pine nuts and Parmesan. Blend until smooth. While the sauce is blending, slowly add the pasta water until it's the consistency you want. (I used a full cup)
Taste and adjust seasoning. This is where you'll want to add more salt, pepper, olive oil, herbs, lemon and/or Parmesan. Blend each time you add an ingredient and taste again.
Toss with hot pasta and serve immediately.
Notes:
You must eat this up as it will start to turn brown within a couple of hours.
Notes: To toast the pine nuts, add them to a small pan and cook them over medium heat until lightly toasted. They can burn quick, so be sure to watch them close and toss constantly.
