Ingredients
Pasta
- 1 pound penne
- 1/2 tablespoon sea salt
- Water (enough for boiling)
Sauce
- 1 ripe avocado
- 2 tablespoons extra-virgin olive oil
- 1/2 lemon or 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1 cup non-fat plain Greek yogurt
Toppings
- 8 oz cherry tomatoes, halved
- 1/4 cup Parmesan cheese
Instructions
- Boil Pasta: In a large pot, bring water and sea salt to a rolling boil. Add the penne pasta and cook for 10-12 minutes or until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare Avocado Sauce: While the pasta cooks, place the avocado in a bowl. Add extra-virgin olive oil, lemon juice, garlic powder, dried basil, and Greek yogurt. Mash the mixture thoroughly with a fork or use a blender to achieve a creamy and smooth consistency.
- Combine Pasta and Sauce: Once the pasta is drained, pour the avocado sauce over it. Mix well to evenly coat the pasta. If the sauce feels too thick, gradually add the reserved pasta water to loosen it to your desired consistency.
- Add Toppings and Serve: Top the sauced pasta with halved cherry tomatoes and sprinkle with Parmesan cheese. Stir gently to combine all ingredients. Serve immediately and enjoy your fresh avocado pasta!
Notes
- Ensure the avocado is ripe for the creamiest sauce.
- You can substitute lemon juice with lime juice for a different tangy twist.
- Use gluten-free pasta if you want a gluten-free version.
- The recipe can be made vegan by swapping Greek yogurt and Parmesan with plant-based alternatives.
- Reserve pasta water is key to adjusting the sauce’s thickness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
