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Green Goddess Avocado Pasta (vegan)

Posted By Tori Wesszer On In Main Dishes,recipes,Vegan | 11 Comments
Green Goddess Vegan Avocado Pasta
This has to be one of my favourite pasta dishes on earth! Brimming with flavour from fresh garlic, mounds of fresh basil, lemon juice and zest in a base of healthy avocados, this vegan avocado pasta sauce is velvety rich without the guilt.

If you want to take it a step further in the ‘healthy’ department, substitute half of the noodles for zucchini noodles (you can make them in a spiralizer in a flash).  Of course you can substitute ALL of them for zucchini noodles should you wish, but I like everything in moderation and still enjoy the substance of the pasta noodles: healthy eating doesn’t have to be all-or-nothing!

 

The sauce is made in a blender (I used my Vitamix, or you can use a food processor) in seconds and requires zero cooking, a busy mom’s dream come true! If you don’t have garlic-infused olive oil on hand just use a really good olive oil. Nature’s Fare Markets [1] has a great selection of these ingredients along with alternates to the traditional wheat pasta should you want a gluten-free or other type of pasta to put in here! Garnish it with additional fresh basil leaves or a generous handful of arugula, or a grilled piece of salmon if you wish.
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Green Goddess Avocado Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 250 grams dry pasta*
  • 2 ripe avocados pitted and skin removed
  • 1 large clove of garlic crushed
  • 3 tablespoons garlic infused olive oil I used Maison Orphée brand **
  • 1 teaspoon sea salt or to taste
  • ½ cup packed fresh basil leaves
  • juice of 1 lemon
  • 1 teaspoon grated lemon rind
  • extra basil leaves or arugula for serving

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the pasta once the water is boiling.
  2. Meanwhile, combine all of the remaining ingredients in a food processor (a mini one will do as there arent many ingredients). Process until smooth, about 2 minutes.
  3. Place the sauce mixture in a medium bowl, and once the pasta is cooked al dente, add the noodles to the sauce bowl with a set of tongs. Mix with the tongs to combine,adding a bit more of the pasta water if needed should the sauce be too thick (the pasta water is the BEST for adding a velvety texture to a too-thick pasta).
  4. Serve with a handful of fresh arugula leaves or fresh basil leaves.

Recipe Notes

*you can substitute half, or all, of the noodles with zucchini noodles by spiralizing a zucchini (I used 2 c. of spiralized zucchini as a sub for half of the noodles and used spaghetti).  Simply sauté the zucchini in a drizzle of olive oil until it is cooked but still slightly crisp, about 2-3 minutes, and add it to the sauce when you add the pasta.

** substitute regular extra virgin olive oil if you don't have garlic infused olive oil

 

 

Thank you so much to Nature’s Fare Markets for sponsoring this healthy post!