whenever i am looking for ideas for meatless meals, my mind almost immediately goes to pasta.  it’s just so easy to adapt a pasta & add & omit different ingredients, while still turning out a delicious meal.  however, i tend to like rich, creamy, cheesy pastas, {probably a result of my college roommate & i eating pasta with tomato sauce for every. single. meal. freshman year.  i’m still sick of it & we’re almost 10 years {!} removed.} but those rich pastas usually go against the very reason we’re eating less meat in the first place…to be healthier.

well, this pasta is incredibly rich & creamy without actually adding a drop of any kind of dairy whatsoever, all thanks to avocado, which may sound a little out of place, but paired with fresh basil & lemon in a sauce that comes together in the time it takes to cook the pasta, it’s absolute perfection.

give it a shot & let us know what you think!

CREAMY AVOCADO PASTA

serves 4

1 16oz package whole wheat or brown rice pasta
3 cloves garlic, roughly chopped
1 lemon, juiced
1/4 cup extra virgin olive oil
2 large, ripe avocados
1/4 cup fresh basil, roughly chopped
salt & freshly ground pepper to taste
extra pepper & lemon zest for garnish

place a large pot of water over high heat. bring to a boil, salt well & cook pasta according to package instructions.

while the pasta cooks, combine the garlic, half the lemon juice & olive oil in the bowl of a food processor or blender jar. pulse until smooth. add the avocados, basil, salt & pepper & puree until it becomes a creamy sauce. taste & add more lemon juice, salt & pepper as needed.

drain the pasta & toss with avocado sauce. serve immediately with a sprinkling of freshly ground pepper & lemon zest.

adapted from cate’s world kitchen