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:
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!
- 2 tbsp olive oil extra virgin
- 3 medium ripe avocados pitted and halved
- juice of 1/2 mediuim lemon
- 2 tbsp nutritional yeast
- 2 cloves garlic
- 1/2 to 1 tsp sea salt
- pepper to taste
- 1-16 oz box 100% whole wheat spagetti pasta
- 1 tbsp olive oil extra virgin
- 1 bunch asparagus
- 1 carton grape tomatoes
- 3/4 cup frozen sweet corn
- 2 cloves garlic
- sea salt and pepper to taste
Place all ingredients into a food processor. Process until smooth and creamy, about 3 or 4 minutes. Set aside.
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.
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.