Pasta is pretty much my life.
Avocados are sort of up there too.
And unfortunately for me, I like sauces on my pasta that aren’t exactly healthy for me.
I’m looking at you alfredo.
But that’s where the avocado bit comes in. Avocado can make for a very nice addition to a pasta dish and while I totally, absolutely did not make my avocado sauce correctly it was still good and I still recommend it.
What You’ll Need:
1) Pasta. The pasta I’m using is a veggie pasta and the original recipe recommends zucchini pasta as a nice way to cut those carbs. Though, I don’t know why you’d want to do that.
2) Zucchini. I sautéed some zucchini because I’m healthy and all that.
3) Avocado. Just one will do.
4) Lemon juice, garlic, water. You’ll need these for the avocado sauce.
5) Chicken. (optional)
Let’s do this.
Step 1. Boil your water and once it’s at a nice bubbling boil, put in however much pasta you’ll need.
Pro tip: if you’re using a veggie based pasta I recommend putting some salt in the pot of water before putting in the pasta so that it isn’t so sticky when it comes out.
Step 2. Cut and sauté your zucchini bits until they’re tender.
(Yeah, those are mushrooms. Pretend they aren’t there.)
Step 3. If you’ve got one, use a food processor to mix about your avocado, lemon juice, water and garlic. However, if you’re like me and only have a NutriBullet or something of the sort, don’t bother trying to chop it up in that. Just mash it up like you would with guacamole and I promise it still tastes amazing.
Step 4. Drain your pasta.
Step 5. If you like making things easier for yourself then mix together the avocado mash, pasta, zucchini, chicken (I had some precooked). But if you like making things difficult then just throw everything on top of one another like I did.