Tangy Avocado Pasta Alfredo
This creamy avocado pasta is tangy, healthy and oh so easy to make! Top it with Vegan Parm for a fresh, bright and satisfying pasta dish that's easy to throw together any night of the week.
Servings: 6 people
- 1 pkg Pasta of choice (fresh or boxed) 340g dry weight
- 3 Avocados, ripe
- ¼ cup Lime juice fresh preferred
- 2 tsp Onion powder
- 1½ tsp Sea salt
Prepare your pasta of choice according to the direction on the box. For this amount of sauce, I used 1 box of Gluten Free Spaghetti (340g dry weight).
While the pasta is boiling, prepare your sauce. Cut open your ripe avocados and remove the pits. Then peel back the skin or spoon out the avocado into your Vitamix or high powered blender.
Add the lime juice, onion powder and salt to the blender, and blend on high for 60-90 seconds or until completely smooth and creamy. Use a tamper or stop and scrape the sides of the blender as needed, to ensure all parts of the avocados are blended smoothly.
Prepare your Vegan Parm (recipe in notes below).
When your pasta is strained, return it to the pan and add the avocado alfredo sauce. Gently fold the pasta and sauce together until well combined. Serve with a generous sprinkle of Vegan Parm and Enjoy!
Vegan Parmesan Recipe HERE. It is ready in 2 minutes with 4 easy, everyday ingredients!