Wednesday, January 15, 2014

Creamy Avocado Pasta

This is one of the most surprising recipes of all time! Who would have ever thought to use avocado as a pasta sauce?! Well whoever they are, they totally deserve a metal! This pasta was AMAZING! I guess trying new things does pay off. This one’s definitely going into the regular meal rotation!

  • 3 medium sized ripe avocados
  • 20 – 30 cherry tomatoes, halved
  • 4 tbsp of olive oil
  • ½ tsp of salt
  • 1-2 cloves of garlic, peeled
  • 1 tbsp of lemon juice
  • 4 Servings of fettuccine pasta
  • Grated fresh Parmesan cheese

1. Heat the oven to 350 degrees. Place the tomatoes on a small baking sheet and toss with 1 tsp of olive oil, sprinkle with sea salt and bake for approx. 30 minutes.

2. While the tomatoes are baking and the pasta is cooking. Put the peeled and sliced avocados in the blender or food processor along with the olive oil, garlic, lemon juice and salt. Blend until it’s smooth and creamy. At this point I would suggest tasting it, and adding more salt, lemon juice, or salt to your tasting.

3. Drain the pasta and place in a large bowl, toss with the sauce until it’s evenly coated. Plate and sprinkle with the roasted tomatoes and Parmesan.

Makes approx. 4 servings.

No comments:

Post a Comment