Monday, 20 January 2020

Basil, Lemon & Avocado Creamy Pasta

Basil, Lemon & Avocado Creamy Pasta

16 ounces gluten-free rotini
1 Tablespoon of salt
2 ripe avocados, halved, seeded and flesh scooped out
2 (3/4 oz) packages of fresh basil leaves (approximately 1 cup loosely packed)
4 cloves garlic

  • Step number one. Bring a large pot of water, with 1 Tablespoon of salt, to a boil. Cook pasta according to package instructions for al dente. Drain, and rinse well with cool water to stop the cooking process.
  • After that, While the pasta drains, put the avocados, basil, garlic, lemon juice, zest, salt, and olive oil in your blender or food processor. (I use a Blendtec Wildside). Blend until everything is blended and creamy.
  • Step 03, Return the pasta to the pot, and add the sauce. Heat over medium heat just a few minutes until the pasta and sauce are warm enough for serving, because careful to not heat too long and over cook the pasta. Taste and adjust salt as needed. Serve with freshly cracked pepper, and additional basil if desired.
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