Meatless Monday: Linguini with creamy avocado sauce(Read article summary)
An avocado sauce that is as creamy and rich as pesto.
Three Many Cooks
Yesterday my friend Steph sent a link for this Avocado Pasta Sauce. At first my brain was confused. Isnâ€™t this just pasta tossed in guacamole? But then my stomach took over: avocado on or in anything is sumptuous. This will definitely work.
I wanted to make the dish a little heartier and kick up the flavorful, so I added the broccoli rabe and pine nuts for color, texture, and substance. I knew it would be good, but itâ€™s so much better than I ever imagined. This sauce is creamy and rich â€“ like a pesto. And itâ€™s vegan too!
This is just the start of avocado as a pasta sauce for me. Iâ€™m already thinking of what else I could do. Sub in bite-sized pasta, and it would make a great side dish. Depending on the season change the vegetables. Enough! This is not the last time youâ€™ll see avocado sauce on Three Many Cooks!
Linguini with Creamy Avocado Sauce and Broccoli Rabe
Toast pine nuts in a small skillet over medium-low heat, shaking pan frequently, until light golden brown.
Â 12 ounces linguini
Â 1 bunch broccoli rabe (about 1 pound), trimmed and coarsely chopped
Â 3 large garlic cloves
Â 1/4 cup juice from a large lemon
Â 2 tablespoon extra-virgin olive oil
Â 2 avocados halved and pitted
Â 1/2 packed cup fresh basil leaves
Â 1/4 cup toasted pine nuts
Â Grated Parmesan cheese (optional)
Bring 2 quarts water and a tablespoon of salt to a boil in Dutch oven or soup kettle. Add pasta and, using back-of-the-box times as a guide, cook partially covered and stirring frequently at first, to prevent sticking, until just tender. Add broccoli rabe to the boiling pasta the last 5 or so minutes of cooking. Drain and return to pot, reserving 1 cup of pasta water.
Meanwhile, make sauce by mincing garlic cloves in a food processor. Add lemon juice and olive oil, process until smooth. Add avocado, basil, and a generous sprinkling of salt; process until smooth.
Add sauce, and half of pine nuts to the pasta, along with enough pasta cooking liquid to create a light creamy sauce. Serve, sprinkling with remaining pine nuts and Parmesan cheese, if desired.
Related post: Dad's Linguine with Clam Sauce
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