I was pretty closed-minded to the idea of using avocado in a pasta sauce. One day, on a whim, I added it to the weekly menu. This dish is memorable and has opened my mind to other, non-dip/sandwich related uses for avocados. It has the creaminess of an alfredo sauce, without all the saturated fat.
The roasted tomatoes are an absolutely delicious addition and I couldn’t imagine this dish without them. I imagine other roasted veggies atop the pile o’ pasta would be tasty as well.
Open your mind!
1 small onion, diced
2-3 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
8 ounces baby spinach
pinch of chili flakes
1 avocado, pitted
1-2 handfuls fresh basil leaves
6 tablespoons plain Greek yogourt (non-fat is fine)
½ cup grated parmesan cheese
½ cup reserved pasta water
12-16 ounces of pasta
1-2 pints grape tomatoes, halved
2 tablespoons olive oil
Salt and pepper
Pinch of sugar
- Roast the Tomatoes: Toss tomatoes with olive oil, salt, pepper and sugar. Lay on a foil lined baking sheet and roast for about 40 minutes in a 350F oven. Stir 2-3 times during roasting.
- In a medium pan, sauté the onion in the butter and oil until softened. Add garlic and cook until fragrant (30 seconds). Stir in the spinach, in small batches, until completely wilted. Remove from heat.
- In a food processor, combine spinach mixture, avocado, Greek yogourt, parmesan, and basil. Process until smooth, adding small amounts of water until desired consistency has been reached. Season with salt and pepper.
- Toss pasta with sauce. Top with roasted tomatoes and additional parmesan. Enjoy.
Source: slightly adapted from Annie’s Eats