Ingredients
Scale
Gathering the freshest ingredients ensures that this dish shines with vibrant flavors. Here’s what you’ll need:
- 12 ounces spaghetti or pasta of choice
- 2 ripe avocados
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Cherry tomatoes, halved (optional, for garnish)
For a vegan option, you can skip the Parmesan cheese or use a plant-based alternative. The cherry tomatoes add a pop of color and freshness, reminiscent of the sun-kissed garden veggies Mama Lou would pick just before dinner.
Instructions
Follow these simple steps to bring this dish to life:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- While the pasta cooks, scoop the flesh of the avocados into a blender or food processor. Add the garlic, basil leaves, lemon juice, and olive oil. Blend until smooth and creamy.
- If the sauce is too thick, add a bit of the reserved pasta water, one tablespoon at a time, until you reach the desired consistency. Season with salt and pepper to taste.
- Return the drained pasta to the pot. Add the avocado sauce and toss until the pasta is well coated. Feel free to adjust the seasoning if needed.
- Serve immediately with a sprinkle of Parmesan cheese and a few halved cherry tomatoes for an extra burst of flavor and color.
This method reminds me of the rhythmic dance of cooking with Mama Lou, where every step was a lesson in patience and love. The way she would encourage me to taste as I cook is something I cherish and practice to this day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
