This recipe has been sitting on my Pinterest board for WEEKS.
I even bought the ingredients to make it once before, and I cut into the avocado to find that it had become over-ripened. Gasp!
Weeks later, I finally decided to try this dish, and I’m amazed by how incredible the flavors are. I’m THRILLED to have a chance to share it with you, and HIGHLY recommend this one. It might be great to pair it with a protein… maybe a grilled chicken or shrimp.
I think the flavor of the sauce is VERY close to a pesto, but COMPLETELY different at the same time. The fresh lemon and the basil just make the sauce come alive. I have half of an avocado left, and I’m guessing that it’s going to be “what’s for dinner” again tomorrow night.
Another great thing about this dish is how quickly the dish whips up. While the pasta cooks, you can whip the sauce up in seconds. No additional cooking required…
Creamy Avocado Basil Alfredo
From Chatelaine via Pinterest
1 medium ripe avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
2 garlic cloves
1/4 cup fresh basil, packed
2 tbsp extra virgin olive oil
1/4-1/2 tsp kosher salt, to taste
2 servings of pasta (2 oz. per serving)
Freshly ground black pepper, to taste
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth and scrape down sides of the bowl. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy. You can add a touch of water or oil if necessary.
3. When pasta is cooked, drain in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately.
Please Note: This sauce does not reheat well due to the avocado, so only make the amount you need.
Per 1/2 recipe serving:
CAL 350; FAT 27g ; SAT FAT 3g; CARB 27g; PROT 5g; FIB 7g; SUG 1g
WW Points+: 10; WW Smart Points: 11