Avocados are commonly used in guacamole or on sandwiches, but you can also whip the fatty fruit into a delicious creamy sauce. And this weekend—during an at-home Iron Chef-style cook-off with my husband—I discovered that a light avocado cream sauce can be perfectly paired with pasta.
The recipe below is one that I, the cook-off winner (!), made during the challenge. It worked well with thin spaghetti, but you might also try it with pasta that is better at holding sauce such as shells or elbow macaroni.
Here, I've used red pepper for the sauce, but to make a heartier meal, try topping the dish with pieces of spicy blackened tofu instead. The heat from either goes well with the creamy coolness of the avocado sauce.
Avocado Cream Pasta
2 avocados, pitted and diced1 clove garlic, mincedJuice of 1/2 lemon1/4 cup unsweetened soy milk1/4 cup waterSalt, to tasteRed pepper flakes, to tasteCooked pasta
•Combine the avocados, garlic, and lemon juice in a food processor. As the mixture is blending, add the soy milk and then the water. Add more or less water depending on your desired consistency.
•Add salt and red pepper, to taste.
•Toss with your favorite cooked pasta and serve.
Makes about 2 cups
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