This Healthy Avocado Pasta can be prepared in less time than it takes to boil the noodles. Creamy avocado and flavorful herbs coat each strand of spaghetti for a tantalizing twist on pasta night that the whole family will love!
Right now my daughter is walking around the house squealing at the top of her lungs. No, she isn’t crying. She is just belting out her list of greatest hits because that is what 1 1/2 year old girls do. Perhaps she knows I am trying to work and this is her version of motivational music. Play on maestro…
Or perhaps, maybe she is still excited about this Healthy Avocado Pasta dinner I served her last night. She devoured it! I’m just going to assume it is the latter. It is better for my ego.
This Healthy Avocado Pasta is incredibly quick and easy to prepare. It really takes no more time than making mac and cheese since you can have the avocado pasta sauce completed before the noodles are even done boiling. Plus, unlike mac and cheese it is insanely nutritious.
Loaded with avocados, olive oil, fresh basil, parsley and more, this sauce is so healthy it can likely cure unpopularity, boredom, and left-handedness*.
*Side effects include, but are not limited to: Still having no friends, the overwhelming feeling of having nothing to do, and continuing to write poorly if your right hand,.
Actually, despite what my old dates from Match.com use to think, I’m not really a doctor. Sorry, I know that must come as a shock.
The easiest way to whip up the sauce for this Healthy Avocado Pasta is to use a food processor. You can simply dump all of the sauce ingredients and let the food processor do it’s thing. If you don’t have a food processor I recommend using a blender instead. Add everything, except the avocados to the blender and puree till smooth. Then combine with the avocado and mash into a smooth consistency.
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Healthy Avocado Pasta
- 16 ounces spaghetti
- 1/3 cup olive oil
- 3 avocados peeled and pit removed
- 1/3 cup fresh basil leaves
- 1/4 cup fresh parsley
- 3 cloves garlic
- 3 tbsp freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste
- 1 pint cherry tomatoes halved
- ½ cup grated Parmesan cheese
- Parsley for finishing
- Boil a large pot of salted water on stove top and cook spaghetti noodles according to package instructions.
- While water is boiling add olive oil, avocado, basil, parsley, garlic, and lemon juice to a food processor and puree until smooth. Taste for salt and pepper.
- Drain pasta from water and toss with avocado sauce and cherry tomatoes.
- Serve topped with Parmesan cheese and parsley.
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