I love avocados, and I love pasta with creamy sauces. It makes perfect sense to me to serve a bright green, creamy avocado sauce with my favorite thin spaghetti. Lemon juice, scallions, and parsley add some extra flavor to the ripe avocados. This sauce is delicious when lightly warmed. During the summertime, serve it cold for a refreshing, creamy treat.
Unlike traditional cream sauces made of heavy cream and cheese, you won’t have to worry about this sauce separating when you reheat the leftovers. This is a much healthier and lower calorie alternative to alfredo. Plus, it’s a gorgeous shade of green!
Creamy Avocado Spaghetti
Serves 4, Prep: 20 minutes
12 oz thin spaghetti
2 large ripe avocados
1/4 cup olive oil
2 clove garlic
2 stalks scallions – green and white parts
1/4 cup lemon juice
1/2 cup chopped parsley
Salt and pepper
Cook thin spaghetti to package directions. Drain and rinse with cold water, then set aside.
Blend the avocados, olive oil, garlic, scallions, and lemon juice with an immersion blender until smooth and creamy. A stand blender works too, but an immersion blender does the job and minimizes cleanup.
Stir the chopped parsley into the avocado mixture. Taste and season with salt and pepper. To serve this dish warm, transfer the avocado sauce to a small pot and warm it for a few minutes over low heat. A microwave also works well, but be careful not to overheat it.
Toss the spaghetti with the avocado sauce. You want just enough sauce to coat the pasta. Top with black pepper and garnish with parsley. Time to dig in!