This sauce is such a healthy alternative when you want to stuff your face with pasta and carbs but you don’t want the added calories from a red sauce with meat. If it wasn’t already obviously, I am OBSESSED with avocado. I try to limit my intake to one a day because, although they are have so many health benefits, they are also have a lot of saturated and unsaturated fat. My mouth is watering even talking about avocados so let me get on with the recipe…
- 2 cloves of garlic (Feel free to add more or less depending on how much garlic flavor you want in your dish. Keep in mind that a lot of pesto’s include garlic.)
- 1/4 cup of pesto (I just used some I bought from the store that is always in my fridge!)
- 1 box of cooked pasta, whatever shape, brand you’d like.
- 1 tbsp of lime juice
- 1 tbsp of lemon juice
- 1 whole avocado
- Salt and Pepper to your liking
And that’s it!
After cooking the pasta, strain it and put in back in the pot. Keep it on the burner you used but make sure that it’s off. The heat will help melt the sauce together and will save you time so you don’t have to make the sauce on the side beforehand.
First, put in the avocado. Make sure it’s ripe and a little squishy, if not it will make it harder to melt into the pasta. If your avocado is slightly under-ripe, cutting it up into smaller pieces will help break it down more. Remember, chunks of avocado’s are not necessarily a bad thing! Chop up the garlic gloves and mix them into the pasta. The more you stir, the more the sauce will coagulate and cover the pasta. Then add the pesto and everything else. I tried to avoid putting salt into mine just for the health benefit.
And there you go, you’re done! So easy, right?
My boyfriend and I loved this since we have a mutual love for avocados. He put cheese on his while I tried to avoid it; it simply just didn’t need it! Pair this pasta with a veggie and you have a healthy and filling dinner!
Keep in mind that because of the avocado, this dish probably won’t keep well in the fridge. Also, I’ve seen a lot of other alternatives to this recipe. Some people blend the sauce beforehand and add tomatos, which sounds delicious but not blending did save me a good 10 minutes. You can also make the dish without pesto to tone down the calories. I’ve done it before and it was equally delicious!
If you have any changes, let me know after you try it. I love suggestions.
And now you’re a little more wealthy in health!