This recipe is so so good you need to add it most definitely to your list of easy favorites. My kids have looooved it too from the very beginning, they are like "leaking" all over their plate at the very end (very rare thing indeed) which makes mama happy..Its base is avocado and what it does is it basically makes a sort of pesto which is then added and mixed with the cooked pasta. You can use whatever pasta you want (I used linguini this time). Just make sure you don't forget to add the lemon zest cause it really gives that extra something to the plate.
15-minute creamy avocado pasta (adopted from here)
9 ounces (255 g) uncooked pasta (use gluten-free, if desired)
1 to 2 small cloves garlic, to taste
1/4 cup fresh basil leaves, plus more for serving
1-2 tablespoons fresh lemon juice, to taste
1 tablespoon extra-virgin olive oil
1 ripe medium avocado, pitted
1/4 to 1/2 teaspoon (1 to 2 mL) fine-grain sea salt
Freshly ground black pepper, to taste
Lemon zest, for serving
Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil and pulse to mince.
Add the lemon juice, oil, avocado flesh, and 1 tablespoon (15 mL) water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add another 1 tablespoon (15 mL) water.
Season with salt and pepper to taste. Drain the pasta and place it back in the pot. Add the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.
Top with lemon zest, pepper, and fresh basil leaves, if desired.