Lately, I have been much more aware of letting things in the fridge go to waste and making sure that we utilize all of our fresh produce before using anything from our freezer. Seems simple enough, but as a chef, I never really had that focus at home and operated in a much more “by the seat of my pants” way.
I ended up making this avocado pasta sauce the other day in place of a cream sauce I had planned. The cream I had was going to last for a few more weeks, but I saw that I had 2 lonely avocados that were at the peak of ripeness and needed to be utilized. We ended up loving it…..the sauce ended up creamy, yet still light and fresh tasting. A creamy, crave-worthy, pasta sauce without the guilt! We will definitely plan to make this again!
Avocado Pasta Sauce
2 avocados, ripe
juice from one lemon (2-3 tablespoons – zest saved for later)
2 cloves fresh garlic (or 1/4 teaspoon garlic powder)
1/4 cup fresh chopped basil leaves
1/2 cup shredded Parmesan cheese
1/4 cup olive oil
1/2 cup water (more or less if you like)
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
Place avocados, lemon juice, garlic, basil, cheese, oil, water, salt and pepper flakes into the blender. Blend until smooth, adding more water or oil until you reach your desired consistency. To serve: gently stir or toss into still hot, freshly cooked pasta. Garnish with fresh lemon zest and more basil.
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