Avocado Alfredo

I don't know if it was my avocado craze of the past couple years that did it, or if I'm just an anomaly of nature, but recently the texture of avocados has given me the heebie-jeebies. What the heck?! I love avocados. Doesn't everyone? They're creamy, versatile, full of healthy fats and are such a pretty shade of green. Unfortunately, I did not fully realize the extent of my avocado aversion until after I bought four of the beauts.

Needless to say, I needed to come up with some creative recipes incorporating avocado stat. Ashleigh used a couple of them to make this rawsome raw chocolate pie, and I incorporated 1 1/2 into this creamy pasta sauce.

 

 

 

Avocado Alfredo

(Makes enough sauce for about 12 oz. uncooked pasta)
Ingredients:


-1 1/2 avocados
-1/2 tsp. salt
-Pinch pepper
-1/4 tsp. garlic powder
-1/4 tsp. onion powder
-2 cloves garlic
-Handful basil
-1/2 lemon


Method:


Dice garlic in a food processor. Add basil and process until the mixture resembles pesto. Add remaining ingredients and blend until smooth and creamy. Combine with cooked pasta and vegetables if desired and serve immediately. The warm pasta and veggies should be enough to heat the sauce; you don't want it to hot with the avocado. This dish is best on the first day, but saves alright for another day or so eaten cold like pasta salad.