In our house, we are pretty one-dimensional in our use of avocado. It is either used on its own to top a sandwich or burger or turned into guacamole. I know there are plenty of other uses for avocado: hidden in brownie recipes, added to smoothies, and more. When I use avocado, I like the flavor to be front and center. I don’t want it hidden behind other ingredients.
When we picked the theme of quick dinners, I really wasn’t sure what direction I would take. Many of my go-to meals have been shared already. Then last week while my husband was traveling I asked for dinner suggestions from my teenage daughter. Her suggestion was avocado sauce for pasta.
With slightly different evening schedules, we didn’t eat at the same time, which allowed me to play with the recipe more. My version is the one you’ll see below. Her version was a creamier version of mine. She liked the way her sauce was silky and coated her pasta so nicely. I liked that mine had more texture and added body to the spaghetti squash. Either way, this was a simple recipe; its made before the pasta is done cooking!
- 1 ripe avocado
- 1 teaspoon lemon juice
- 2 teaspoons dried basil
- 1 large garlic clove, minced
- salt & pepper
- Halve and pit avocado.
- Remove flesh and transfer to small bowl.
- Top with lemon juice; mash with fork.
- Add basil and garlic, stir well.
- Season with salt and pepper to taste.
- Serve atop hot pasta or spaghetti squash.
- For a creamier version, place all ingredients in a food processor.
- Add 1 extra teaspoon of lemon juice and 3 tablespoons of olive oil.
- Process until smooth.