A confession. And Creamy Avocado Pasta Sauce.

So I guess it’s time for a confession.

I deceived my husband.

OK, so maybe “deceive” is too strong a word. But I may have – just perhaps – neglected to be totally honest about something. Don’t worry. It’s not like I ran off with the cabana boy or squandered all our money in Vegas. I just maybe neglected to tell him the truth about the main ingredient in the yummy pasta dish I made. You see, Brad loves all the sweet treats that come from the kitchen at CasaRock, but he’s not too keen on most green things. He’ll eat green beans and broccoli (VERY well-steamed), but that’s about it. No lettuce, no Brussels sprouts or spinach or kale. And never ever EVER avocado.

So is it bad that I served a lovely bowl of pasta that was all lemony and garlicky and creamy and amazing – and just happened to be made with avocados? Is it wrong that I offered up a vegan dish to a mighty hunter? I mean, he ate it. In fact, he ate every bite on his plate – and he liked it. He really liked it. He did say he figured the green tint meant something “healthy” was in it. I just smiled and said, “yeah, something like that.”

The great thing about Creamy Avocado Pasta Sauce is that it takes less than 5 minutes to make. Chop up an avocado, add lemon, olive oil and garlic, and blend until it’s creamy. Put it in a sealed container and pop it in the fridge until you’re ready to serve it (or scoop a little bit into a tortilla chip, since it is a little like guacamole and you always deserve an appetizer before dinner).  Toss some of the sauce with yummy pasta and there you have it – deceptively good (vegan) food. Go ahead, serve it. The avocado can be our secret.

Creamy Avocado Pasta Sauce
makes 2 servings
1 medium sized ripe avocado, pitted and peeled

1 lemon, juiced

2 T. fresh lemon zest

2-3 garlic cloves, to taste

1/2 tsp kosher salt, or to taste

2 tbsp extra virgin olive oil

2 servings/6 oz of your choice of pasta

Freshly ground black pepper, to taste

Lemon zest to garnish

 

Directions:

Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until al dente, about 8-10 minutes. If you are using traditional pasta, remember to salt your water for a great taste (“salty like the sea”). Meanwhile, make the sauce by placing the garlic cloves, lemon juice, lemon zest, and olive oil into a food processor. Process until smooth. Now add in the avocado and salt. Process until smooth and creamy. When pasta is done cooking, drain and rinse 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, and serve immediately.

 

Note:  I’ve found it better to put a couple of tablespoons of sauce on individual portions of pasta and then allow your guests to stir it up and eat it. It’s just prettier. Plus you don’t waste any of that amazing avocado goodness. This recipe must be served fresh – reheating makes for a most sad avocado.

 

Recipe inspired by ohsheglows.com.