This is quite possibly the easiest, quickest homemade pasta sauce ever. And it’s healthy! What more could you ask for?
Disclaimer: I like things really garlicky, which is fortunate since garlic is extremely nutritious and boosts the immune system. If you don’t like garlic as much as I do, simply use less. Like Claire Robinson says, be your own chef!
Healthy Avocado Pasta
Serves two.
1 cup uncooked pasta (I used shells)
2 small avocados
4 cloves garlic
1 Meyer lemon
Handful of garden-fresh basil
Pinch garlic sea salt
A few tablespoons extra virgin olive oil
1/2 cup or so cherry tomatoes
1/4 cup or so Kalamata olives
Asiago cheese
- Boil water for pasta. Season with salt. Add pasta. The entire sauce can be made in the ten minutes it takes the pasta to cook. Not kidding.
- Throw avocados, garlic cloves, and basil into a food processor. Zest and juice the lemon straight into the processor. Be careful not to let any seeds get in there! Add a tablespoon or two of olive oil. The avocados are full of good-for-you oils so you don’t need too much for a rich, creamy sauce. Throw in a pinch of garlic sea salt (if you don’t have garlic, use regular but go buy Maine garlic sea salt right after dinner) and whiz it all together. Voila! It’s that easy and that healthy.
- Slice cherry tomatoes in half. Chop olives. Grate a generous amount of asiago. I used rosemary asiago specifically but that’s just because I happened to have it in my kitchen.
- Drain the water out of the pasta pan. Add the avocado sauce and stir. Add the tomatoes and olives. Serve, top with grated cheese, enjoy!
Happy cooking,
