Avocado makes a creamy base for a rich but fresh tasting sauce for pasta. Making this no-cook sauce is just a matter of whirling the ingredients—avocado, garlic, lemon juice, olive oil, salt, and pepper—in a blender until smooth. Toss the sauce with hot, freshly cooked pasta and you’ve got a meal.
I like to serve this sauce on rotelle or fusilli because I love the way the thick sauce gets into the spaces of the pasta. It is also perfect for spaghetti or bucatini. You can dress this dish up by adding crispy pancetta or bacon, sliced scallions, or diced tomatoes.
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Cooktop Cove
Quick and creamy avocado pasta
4
10 minutes
10 minutes
1 garlic clove
¼ cup fresh basil leaves
1 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 large ripe avocado, pitted
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 ounces dried pasta, cooked according to package directions
Freshly grated Parmesan cheese or vegan cheese (optional)
In a blender or food processor, combine the avocado, basil, garlic, lemon juice, salt, and pepper. Process until the mixture is well combined and smooth, about 1 minute. With the motor running, add the oil in a slow stream and process until the mixture is emulsified and thick.
Toss the sauce with the hot pasta and serve immediately, garnished with cheese, if using.
