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    Home » Recipes » Recipes

    Creamy Avocado Pasta Primavera

    Published: Jun 1, 2016 · Modified: Jul 30, 2020 by Deborah · This post may contain affiliate links

    Jump to Recipe Print Recipe

     

    A plate of Pasta primavera

    Tonight I got a craving for pasta, despite the 95 degree heat today. But not just any pasta! I wanted something rich and creamy without the butter and heavy cream that usually comes with traditional alfredo sauce. Introducing Creamy Avocado Pasta Primavera!

    Sometimes, I create recipes on the spur of the moment and tonight was one of those times. I looked in the fridge to see what I had to work with and noticed there were 3 avocados that were so ripe another day may have spoiled them. Perfecto! I knew my dish was going to include those along with the basic staples of nutritional yeast, olive oil and garlic. So I set forth to first make the sauce. A little bit of this and a little of that and this is what I ended up with:

    IMG_0635

    Ok, so I know it looks like Linda Blair from the Exorcist paid me a visit, but I must say it came out very tasty. Next, I looked around to see what I could add to the Primavera. I chose fresh grape tomatoes, asparagus and sweet corn as I find the flavors and the colors of these vegetables complement each other very well.

    As I started sautéing the vegies, I did a big oopps; something I hope you never do. When I grabbed the pepper container off the spice rack, I turned it over and unbeknownst to me, the top was open and I nearly shook the entire pepper contents into my lovely dish. Oh, no! As I began to rescue what I could of the pepper out of the pan, I told my boyfriend Michael “I hope you like pepper!” He knew better than to say a word! All kidding aside, I thought my dish was ruined but luckily, I removed enough of it and it tasted just fine.

    Anyway, my Creamy Avocado Pasta Primavera came out delicious and took only about 30 minutes from prep to plate. I hope you enjoy it as much as we did. Michael’s already had seconds!

    A plate of food on a table, with Pasta primavera

    A plate of food on a table, with Pasta

     

    Creamy Avocado Pasta Primavera

    Creamy Avocado Pasta Primavera

    A flavorful pasta primavera with creamy, rich avocado sauce.
    5 from 1 vote
    Print Pin Rate
    Course: Main Dish
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6
    Author: Deborah

    Ingredients

    For the Avocado Sauce

    • 2 tablespoon olive oil extra virgin
    • 3 medium ripe avocados pitted and halved
    • juice of ½ mediuim lemon
    • 2 tablespoon nutritional yeast
    • 2 cloves garlic
    • ½ to 1 teaspoon sea salt
    • pepper to taste

    For the Pasta Primavera

    • 1-16 oz box 100% whole wheat spagetti pasta
    • 1 tablespoon olive oil extra virgin
    • 1 bunch asparagus
    • 1 carton grape tomatoes
    • ¾ cup frozen sweet corn
    • 2 cloves garlic
    • sea salt and pepper to taste

    Instructions

    For the Avocado Sauce

    • Place all ingredients into a food processor. Process until smooth and creamy, about 3 or 4 minutes. Set aside.

    For the Pasta

    • Bring 4 quarts of water to a rapid boil. If desired add 1 tbsp. olive oil so the noodles don't stick. Gradually add spaghetti to boiling water. Stir gently and return to rapid boil. Cook uncovered for 7 to 9 minutes. Drain. Set aside.
    • In the meantime, add olive oil to large frying pan or Wok. Add garlic, asparagus, tomatoes and sweet corn and lightly sauté until the vegetables are slightly tender but still a little crisp, about 10 minutes. Salt and pepper to taste.
    • Add avocado sauce to pasta. Stir thoroughly.
    • Add pasta to plate. Top with primavera vegetables and serve piping hot.

    Notes

    If you would like to cut down on calories and fat, you can make this recipe oil-free. Simply substitute vegetable broth for olive oil when making the sauce and cooking the vegetables. TIP: You may need to use a little more vegetable broth when making the sauce than you would have used making it with olive oil.
     
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