10 min Avocado Pasta
Who doesn’t want a lunch or dinner that literally takes 10 min?! In the amount of time it takes to boil your noodles you can have this healthy, creamy pasta sauce ready to go!
You will need:
1 box (255 grams) uncooked pasta or if you want to make things even healthier use spiralized zucchini noodles!
1 garlic clove or sub garlic powder
About 1 packed cup total of fresh basil leaves and dill plus more for serving (I also garnished with cilantro)
1 to 2 tbsp fresh lemon juice AND lime juice *not optional. The higher the acidity of your sauce the longer it will keep from going brown.
1-2 tbsp olive oil, I used dill from #yeg#evoolution
3 ripe medium avocado, pitted
Himalayan salt and fresh pepper to taste.
Note: I have also added a can of drained and rinsed chickpeas and blended in with the above. Tastes great either way the chickpeas will just make it creamier and more filling (as well as adding extra nutrition!)
Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. Usually 10-12min.
While the pasta cooks:
In a large bowl combine the garlic, dill and basil and use a hand mixer to smooth. Add the lemon and lime juice, oil, avocado (pitted and skin off) and continue to use your mixer until smooth (you can also do this in a food processor I am just lazy and would rather wash my hand mixer as opposed to my processor). If the sauce is too thick, add a bit more oil. Season with salt and pepper to taste.
Drain the pasta and place it back in the pot. Add all of the avocado sauce and stir until combined.
Top with pepper and leftover basil, dill and cilantro if desired.
I like this warm or as a cold pasta salad as well.
Because avocados oxidize quickly after you slice them, this sauce is best served immediately (though the lemon and lime will help slow the browning process). To store seal as tightly as possible but browning will occur regardless. I just give it a stir as it will still taste great!