Ingredients
- 12 oz pasta (spaghetti, linguine, or preferred type)
- 2 ripe avocados, peeled and pitted
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons lemon or lime juice
- 1/4 cup fresh basil, parsley, or cilantro
- Salt, to taste
- Black pepper, to taste
- 1/4 cup reserved pasta water
- Optional toppings: cherry tomatoes, red pepper flakes, vegan parmesan or nutritional yeast, pine nuts or sunflower seeds
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then reserve 1/4 cup of pasta water and drain.
- While pasta cooks, blend avocados, garlic, olive oil, lemon or lime juice, herbs, salt, and pepper until smooth. Add reserved pasta water as needed for desired consistency.
- Return drained pasta to the pot or a mixing bowl and toss with the avocado sauce. Add a splash of reserved water if needed to help coat the pasta evenly.
- Divide into bowls and top with optional garnishes such as cherry tomatoes, red pepper flakes, or vegan parmesan. Serve immediately.
Notes
- Blend in a handful of greens like spinach or kale for added nutrition.
- Add sautéed mushrooms or roasted tomatoes for extra veggies.
- Include protein like grilled tofu, chickpeas, or chicken to make it a full meal.
- Use zoodles or chickpea pasta for a gluten-free or low-carb version.
- Best enjoyed fresh, but leftovers can be eaten cold as a pasta salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Blending
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 200g)
- Calories: 430
- Sugar: 2g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
