Description
This creamy avocado pasta is a refreshing and nutritious twist on traditional pasta dishes. Made with ripe avocados, basil, garlic, and lemon, it’s tossed with spaghetti, sweet cherry tomatoes, and corn for a vibrant, plant-based meal that’s perfect for summer lunches or light dinners.
Ingredients
12 oz spaghetti
2 ripe avocados, halved, seeded, and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 tbsp freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained and rinsed
Instructions
In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain and set aside.
In a food processor, combine avocados, basil, garlic, and lemon juice. Season with salt and pepper.
With the motor running, slowly drizzle in olive oil until the sauce is smooth and emulsified.
In a large mixing bowl, toss the cooked pasta with avocado sauce, cherry tomatoes, and corn.
Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
