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A delicious pasta sauce that’s gluten free, dairy free, sugar free, and vegan!
Avocado pasta sauce can best be described as creamy pesto. The avocados create an incredibly creamy and mild base without the heavy cream and butter in traditional cream sauces.
The biggest key to creating a flavorful sauce is to use plenty of fresh herbs and garlic. Use whichever herbs you like best. I recommend a combination of basil and parsley, but you can also use cilantro. What’s most important is that you use fresh herbs because they pack more of a flavor punch than dry herbs.
The sauce will be thick, so I recommend using noodles that are strong enough to carry the sauce. For example, I would choose spaghetti or fettuccini over a thin pasta like angel hair pasta. Also, I don’t recommend using penne because the sauce is too thick for it to get in the inside of the noodle.
Avocados are known to oxidize and turn brown, so you may be wondering if the same thing will happen to the sauce. Fortunately, the lemon juice helps to keep it from turning brown, but it definitely tastes best on the first day when it’s fresh.
Another tip: Add the sauce to the pasta while it’s still warm so it absorbs more of the sauce and flavor. That’s why I recommend making the sauce before cooking the pasta.
My favorite way to eat the pasta is with grilled chicken, sun-dried tomatoes, and artichoke hearts, but you can serve it any way you like.
Avocado pasta sauce
Ingredients
- 2 ripe avocados
- 4 cloves garlic
- 1/2 cup fresh basil
- 1/4 cup fresh parsley
- 2 Tablespoons lemon juice
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 12 ounces spaghetti or pasta of your choice
Directions
- In a food processor, add flesh from avocados, garlic, basil, parsley, lemon juice, olive oil, salt and pepper. Blend until creamy. If sauce is too thick, add another Tablespoon of lemon juice.
- Cook pasta per package directions
- Gently toss pasta in pan with sauce. Add protein, veggies, cheese, or whatever other mix-ins you want.
I didn't have pine nuts so I just used garlic, lemon, cheese, ham and different types of pasta sauce. While the after taste was nice, the first was absolutely disgusting for me, but I guess it depends on the person eating. By the why this is my favorite pasta.
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