Creamy Avocado Pasta
This avocado pasta comes together in minutes, making it perfect for a weeknight dinner!
Servings: 4 servings
Equipment
Ingredients
For the creamy avocado sauce:
- 2 ripe avocados
- ½ cup (8 g) cilantro
- ¼ cup (50 g) hemp seeds
- 2 cloves garlic
- 1 lemon juiced
- ½ cup (114 g) cream cheese
- 1 serrano chili or to taste
- Black pepper to taste
- Salt to taste
- ½ cup (118 ml) milk of choice to thin the sauce or use pasta water
- 1 tablespoon olive oil
For the pasta:
- 16 ounce (454 g) package pasta of your choice
- ½ pint (237 ml) cherry tomatoes halved
- 2 cups (40 g) baby arugula or greens of your choice
- Hemp seeds for topping
Instructions
- Cook the pasta according to the package instructions.16 ounce package pasta of your choice
- Reserve a cup of pasta water.
- Add all the ingredients for the sauce to a blender and blend until smooth and creamy.2 ripe avocados, ½ cup cilantro, ¼ cup hemp seeds, 2 cloves garlic, 1 lemon juiced, ½ cup cream cheese, 1 serrano chili, Black pepper to taste, Salt to taste, ½ cup milk, 1 tablespoon olive oil
- Pour the avocado sauce to the cooked pasta and mix until well combined.
- Add some pasta water as needed to bring the pasta to the consistency you desire.
- At this stage add the tomatoes, arugula and mix.1/2 pint cherry tomatoes, 2 cups baby arugula, Hemp seeds
- Finish it off with a sprinkle of hemp seeds, black pepper and a drizzle of olive oil.
Notes
Leftover avocado pasta will keep in an airtight container in the fridge for 3 to 4 days. When you’re ready to eat, reheat in a skillet over medium heat with a splash of milk or water, or warm it up in the microwave.
Nutrition
Serving: 1 serving | Calories: 827 kcal | Carbohydrates: 103 g | Protein: 25 g | Fat: 37 g | Saturated Fat: 10 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 16 g | Cholesterol: 32 mg | Sodium: 126 mg | Potassium: 1048 mg | Fiber: 12 g | Sugar: 9 g
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