Yesterday my friend Steph sent a link for this Avocado Pasta Sauce. At first my brain was confused. Isn’t this just pasta tossed in guacamole? But then my stomach took over: avocado on or in anything is sumptuous. This will definitely work.
I wanted to make the dish a little heartier and kick up the flavorful, so I added the broccoli rabe and pine nuts for color, texture, and substance. I knew it would be good, but it’s so much better than I ever imagined. This sauce is creamy and rich – like a pesto. And it’s vegan too!
This is just the start of avocado as a pasta sauce for me. I’m already thinking of what else I could do. Sub in bite-sized pasta, and it would make a great side dish. Depending on the season change the vegetables. Enough! This is not the last time you’ll see avocado sauce on Three Many Cooks!
- 12 ounces linguini
- 1 bunch broccoli rabe (about 1 pound), trimmed and coarsely chopped
- 3 large garlic cloves
- ¼ cup juice from a large lemon
- 2 tablespoon extra-virgin olive oil
- 2 avocados halved and pitted
- ½ packed cup fresh basil leaves
- ¼ cup toasted pine nuts
- Grated Parmesan cheese (optional)
- Bring 2 quarts water and a tablespoon of salt to a boil in Dutch oven or soup kettle. Add pasta and, using back-of-the-box times as a guide, cook partially covered and stirring frequently at first, to prevent sticking, until just tender. Add broccoli rabe to the boiling pasta the last 5 or so minutes of cooking. Drain and return to pot, reserving 1 cup of pasta water.
- Meanwhile, make sauce by mincing garlic cloves in a food processor. Add lemon juice and olive oil, process until smooth. Add avocado, basil, and a generous sprinkling of salt; process until smooth.
- Add sauce, and half of pine nuts to the pasta, along with enough pasta cooking liquid to create a light creamy sauce. Serve, sprinkling with remaining pine nuts and Parmesan cheese, if desired.