Avocados are god-sent. As healthy as they are, they mimic the decadence of many a favorite creamy salad dressing, pasta sauce or dip. And all that fat? Don’t worry ’bout it – your body knows what to do with it!
The mint adds a refreshing zest and the lemon cuts the avocado-ey taste, leaving behind a rich, fragrant pasta dish ready under 10 minutes.
Avocado Mint Alfredo Pasta
– 2 servings of pasta cooked according to package instructions
– 1 avocado
– 1 tsp sea salt
– 1 tsp black pepper
– juice of 1 lemon
– handful of fresh mint
– 2 cloves garlic
Cook the pasta according to package instructions. I used a rice flour pasta that was gluten-free.
Assemble the ingredients (lemon not pictured).
Do the dirty and add them all to the food processor in no specific order.
Blend until smooth. Stuff starts to smell good right about now.
Drain the pasta of choice, stopping the cooking process by rinsing it thoroughly.
Fold the avocado alfredo into the pasta until evenly coated.
Serve and garnish with fresh mint.
The pasta is still warm and the sauce just the right balance of savory, zesty and light.
There should have been leftovers, but would I honestly let that happen?