Avocado Pasta
A nutritious twist to your pasta dishes featuring a creamy avocado sauce, fresh vegetables, and whole wheat pasta, ready in under 30 minutes.
Ingredients
Pasta and Vegetables
- 8 ounces whole wheat pasta (orecchiette)
- 1 pound asparagus (tough ends trimmed and cut into 1-inch pieces)
- 1 medium ripe avocado (halved and peeled with the pit removed) for the creamy sauce
- 1 clove garlic (peeled)
- 1/4 cup nonfat plain Greek yogurt for a creamy base
- 1/4 cup fresh parsley leaves (plus additional for garnish)
- 1/4 cup fresh basil leaves (plus additional for garnish)
- 2 tablespoons fresh lemon juice adds acidity
- 1/2 teaspoon kosher salt (plus additional for cooking the pasta)
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 4 small green onions (thinly sliced, about 1/2 cup)
- 2 cups fresh arugula
- 1 cup frozen peas
- to taste Freshly grated Parmesan (optional for serving)
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Once boiling, add the whole wheat pasta and cook until al dente, typically about 8-10 minutes. About three minutes before the pasta is done, add the trimmed asparagus pieces.
Prepare the Sauce
- In a food processor or blender, combine the ripe avocado, peeled garlic, Greek yogurt, fresh parsley, fresh basil, lemon juice, kosher salt, and ground black pepper. Process on high speed for 20 to 30 seconds until smooth and creamy.
Sauté the Vegetables
- In a large saucepan or Dutch oven, heat the extra-virgin olive oil over medium-low heat. Add the sliced green onions and cook for 2-3 minutes until softened. Add the arugula and frozen peas, stirring and cooking for another 2 minutes until the arugula has wilted.
Combine Everything
- Remove the pan from heat. Drain the pasta, reserving about a cup of the cooking water. Add both the pasta and asparagus to the pan with the sautéed vegetables. Stir in the creamy avocado sauce, adding reserved pasta water until desired creaminess is achieved.
Final Touches
- Taste and season with additional salt or pepper if needed.
Serve
- Dish into plates or shallow bowls, garnishing with freshly grated Parmesan cheese and additional parsley or basil leaves.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the avocado sauce fresh, cover the surface with plastic wrap before sealing the container.