A Spring pasta recipe with an amazing creamy avocado sauce your family will love! When you add healthy ingredients with wholesome vegetables is a win-win! The lemon juice is a perfect way to elevate the flavours to create a beautiful freshness to this dish!
Who doesn’t love pasta and in this case, the avocado sauce was the first thought when I wanted to make this recipe for the first time. Our winter and spring have been challenging to say the least and if the indoors need a little brightness, this dish is it! The organic broccoli and peas I added were frozen since our part of the world, fresh isn’t the way to go during the cold months. Did you know that frozen vegetables and fruit are fresher than fresh during the cold seasons?
RECIPE INGREDIENTS
Pasta: choose a pasta of your choice and I used whole grain fusilli and any pasta that will hold the sauce or gluten-free pasta is always an option.
Vegetables: I wanted to keep the green theme for this recipe and broccoli and peas were are great choice, the flavours enhanced this pasta recipe, as well garlic and shallots
Sauce: very simple, avocado, lemon juice, salt and pepper, don’t forget the remaining reserved pasta water are all blended in a blender.
Garnishing: Parmesan cheese or nutritional yeast for that added kick and garnish with fresh basil and parsley
WHY YOU WILL LOVE THIS RECIPE
- No fuss sauce is simple yet deliciuos avocado sauce that is creamy lemony flavour
- It is gluten-free and dairy-free (nutritional yeast to replace parmesan cheese)
- Loaded with nutritious ingredients
- A perfect weekday meal ready in 25 minutes
INSTRUCTIONS
Cook the pasta in boiling salted water until al dente and drain. Reserve 1/2 cup of the pasta water and set aside.
Start the sauce, add olive oil to a medium skillet and over medium heat, add chopped shallots, sauté for about 1-2 minute, add garlic and cook for another minute. Add broccoli, peas and 1/4 cup of the reserved pasta water. Season with salt and pepper. Simmer the broccoli and peas for 2-3 minutes, long enough for them to become tender. With frozen broccoli and peas, if cooking too long, them become mushy.
Using a blender, add avocado, lemon juice, salt and pepper. Add the remaining 1/4 cup of reserved pasta water as needed. You may need most if not all of the pasta water.
Add the avocado sauce to the skillet and stir in the pasta and Parmesan cheese or nutritional yeast, then toss until pasta coated with the sauce. Serve and garnish with fresh basil and parsley.
WHY YOU WILL LOVE THIS RECIPE
- Easy and satisfying recipe ready in less than 30 minutes
- Healthy fats, rich in protein and Vitamin C, calcium and iron
- The flavourfuls are fresh, tasty and the peas offer a sweetness your family will really enjoy
- A perfect weekday meal for those busy days
- The avocado sauce is luxurious, so creamy and so delicious!
STORING AND REHEATING
Store this avocado pasta recipe in the refrigerator, in an airtight container with a lid. To reheat this pasta recipe, add the leftovers in a skillet with a few drops of water over medium-low heat. If it appears dry, add a some more water. Keep in mind avocado tends to discolour the longer it sits and the lemon juice will prevent it from turning brown. I recommend eating the leftovers in a day.
IF YOU MADE THIS RECIPE, PLEASE LEAVE A REVIEW. WOULD LOVE HEAR YOUR FEEDBACK WITH A COMMENT AND RATING. THANK YOU IN ADVANCED, ROSE 
Creamy Avocado Pasta with Broccoli and Peas
Ingredients
Equipment
Method
- Bring a medium sauce pot of salted water to a boil and cook pasta according to the package instructions. Reserve 1/2 cup of pasta water, then drain.
- On medium heat, add olive oil to a medium skillet, then add chopped shallots, sauté for about 1-2 minute, add garlic and cook for another minute. Add broccoli, peas and 1/4 cup of the reserved pasta water. Season with salt and pepper. Simmer the broccoli and peas for 2-3 minutes, long enough for them to become tender. With frozen broccoli and peas, if cooking too long, them become mushy.
- Using a blender, add avocado, lemon juice, salt and pepper. Add the remaining 1/4 cup of reserved pasta water as needed. You may need most if not all of the pasta water.
- Add the avocado sauce to the skillet and stir in the pasta and Parmesan cheese or nutritional yeast, then toss until pasta is coated with the sauce. Serve and garnish with fresh basil and parsley.