10-minute Creamy Avocado Pasta Sauce
This sauce can be prepped in minutes, and is lusciously satisfying! Also very kid-friendly, and you can easily adjust seasonings including basil, garlic, pepper, to your personal tastes.
Ingredients
- 1 cup cubed or sliced avocado about 1 1/2 - 2 small-med avocados
- 1 cup cooked potato flesh or yellow sweet potato, see note; peels removed
- 2 1/2 TB lemon juice zest lemon first, see below
- 1 tbsp tahini or raw cashew butter
- 1 tbsp chickpea miso can substitute another miso
- 1 large clove garlic can use less/more to taste
- 1 tsp sea salt
- 1/2 tsp dijon mustard
- 1/2 tsp maple syrup
- 1 1/2 cups water or more to thin as desired
- 1/3 - 1/2 cup basil leaves optional
- 1/2 - 1 tsp lemon zest zest lemon first, then collect juice
- 1/2 - 3/4 cup extra diced avocado (optional) (optional, to stir in)
- serving: extra basil lemon wedges, salt/pepper to taste
- pasta for sauce: use about 1 lb of pasta of choice cooking according to package directions
Instructions
- In a blender, add avocado (except extra 1/2 - 3/4 cup), potato, lemon, tahini, miso, garlic, salt, mustard, maple syrup, and water. Puree until very smooth. Add the basil and zest and pulse through. Set aside until pasta is cooked. When ready to serve, cook dry pasta (about 1 lb), according to package directions. Drain, and then add back to your pot along with the pasta sauce. Gently heat sauce through with pasta for a minute or two over low-medium heat. If pasta is too thick or dry, add another splash of water. Just before serving, add optional extra avocado and toss through. Taste, and add additional salt or pepper as desired. Serve immediately, garnishing with extra fresh basil, and serving with coarse salt and lemon wedges. Serves 4-5.