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Description
Reminiscent of pesto, this creamy sauce opts for avocados for some of the usual olive oil, and includes plenty of fresh parsley and lemon for brightness. It makes enough to cover 8 ounces of pasta (you can go with spaghetti or another favorite shape). Before draining the pasta, set aside 1/2 to 1 cup pasta water to toss in with the sauce in case you'd like a looser texture. While the sauce on its own is vegan, mixed with pasta, it's excellent topped generously with freshly grated Parmesan and additional chopped parsley. The recipe is a Yummly original.
Ingredients
- 2 avocados (ripe, medium-size, pitted and peeled)
- 2 garlic cloves
- 2 Tbsp. fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1 cup flat-leaf parsley (leaves and tender stems, lightly packed)
- 1 tsp. salt
- 1/2 tsp. black pepper (plus more to taste)
Directions
- Add the flesh of the avocados, the garlic, lemon juice, olive oil, parsley, salt, and pepper to a food processor and process until smooth, stopping occasionally to scrape the inside of the bowl, 1-2 minutes. Taste and add more pepper if you like.
NutritionView More
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| Calories340Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol |
| Sodium610mg25% |
| Potassium590mg17% |
| Protein3g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber8g32% |
| Sugars1g |
| Vitamin A30% |
| Vitamin C60% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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