Veggie Smuggler Avocado Pasta (Print Version)
Creamy avocado pasta sauce packed with hidden vegetables for a quick, healthy meal the whole family will love.
# What You Need:
→ Pasta
01 - 12 oz whole wheat or regular spaghetti or linguine
→ Avocado Sauce
02 - 2 ripe avocados, pitted and peeled
03 - 1 small zucchini, roughly chopped
04 - 1 cup (30 g) baby spinach
05 - 1/2 cup (15 g) fresh basil leaves
06 - 2 tbsp lemon juice
07 - 2 cloves garlic
08 - 1/4 cup (60 ml) olive oil
09 - 3-4 tbsp unsweetened plant-based milk or dairy milk
10 - Salt and freshly ground black pepper, to taste
→ Hidden Veggies
11 - 1 cup (100 g) broccoli florets, steamed
12 - 1/2 cup (70 g) frozen peas, thawed
→ Garnish
13 - 1/4 cup (25 g) grated Parmesan cheese or vegan alternative
14 - Chopped fresh basil (optional)
15 - Lemon zest (optional)
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Steam broccoli florets until tender, about 3-4 minutes. Set aside.
03 - In blender or food processor, combine avocados, zucchini, spinach, basil, lemon juice, garlic, olive oil, and 3 tbsp milk. Blend until smooth and creamy, adding more milk if needed for desired consistency. Season with salt and pepper.
04 - Toss hot drained pasta with avocado sauce, broccoli, and peas in large mixing bowl. Add reserved pasta water as needed to loosen sauce and coat pasta evenly. Serve immediately topped with Parmesan cheese, extra basil, and lemon zest if desired.
# Expert Tips:
01 -
- You get velvety restaurant style pasta without any heavy cream or butter
- Even vegetable haters will ask for seconds without realizing they just ate spinach and zucchini
02 -
- The sauce darkens quickly once blended because of the avocado, so make it right before serving and do not try to store it for more than a day
- If your sauce seems too thick, that pasta water is your secret weapon for achieving restaurant style silkiness
03 -
- If your avocados are not quite ripe, the sauce will taste grassy rather than creamy
- Reserve more pasta water than you think you need since it is easier to add than subtract