Creamy 15 Minute Avocado (Printable Version)
# What You'll Need:
→ Sauce
01 -
2 ripe Hass avocados, peeled and pitted
02 -
2 garlic cloves, peeled
03 -
15 g fresh basil leaves
04 -
30 ml fresh lemon juice
05 -
30 ml extra virgin olive oil
06 -
1 teaspoon salt
07 -
½ teaspoon freshly ground black pepper
→ Pasta
08 -
200 g fettuccine or linguine pasta (regular or gluten-free)
09 -
Water and salt for boiling pasta
→ Optional Add-ins
10 -
15 g freshly grated Parmesan cheese (omit for vegan)
11 -
30 g sautéed mushrooms
12 -
100 g cherry tomatoes
13 -
Handful of fresh arugula
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 120 ml of pasta water before draining.
02 -
In a food processor or high-speed blender, combine avocado flesh, garlic, basil, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. Add reserved pasta water gradually to adjust consistency as needed.
03 -
Return drained pasta to the pot or a large mixing bowl. Pour the avocado sauce over the warm pasta and toss gently to coat evenly. Add more reserved pasta water if the sauce is too thick.
04 -
Taste the mixture and adjust seasoning with additional salt, lemon juice, or olive oil to your preference.
05 -
Plate the pasta immediately. Garnish with freshly grated Parmesan (if not vegan), extra basil leaves, cracked black pepper, or sautéed garlic slices. Serve while fresh and vibrant.
# Helpful Notes:
01 -
Use very ripe avocados for a smooth, velvety sauce. Reserving pasta water is crucial for adjusting sauce consistency. Consume immediately to prevent oxidation and browning.