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Creamy Avocado Pasta with Cherry Tomatoes and Zucchini

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Ingredients

Scale

For the sauce:

  • 1 cup avocado (chopped, not fully mashed)
  • 2 cloves garlic, chopped (or 1 teaspoon chopped garlic)
  • 3 cups baby spinach (organic prefered)
  • 1 cup unsweetened coconut milk
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried basil
  • 1/4–1/2 teaspoon salt
  • 1 teaspoon no salt seasoning

For the pasta:

Instructions

For the sauce:

  1. In a high-powered blender (I used my Vitamix), combine all sauce ingredients until completely smooth. If you’d like the sauce thinner, add an additional 2 tablespoons coconut milk. Set aside until pasta is done cooking (see below).

For the pasta:

  1. Cook pasta according to package directions.
  2. While pasta is cooking, saute tomatoes and zucchini in a large skillet over medium heat, just until softened and brown.
  3. When pasta is done cooking, drain pasta and add to the pan with cherry tomatoes and zucchini. Then add sauce and toss to combine.
  4. Sprinkle with additional dried or fresh basil, and an additional pinch of black pepper and salt. Enjoy!

Notes

Nutrition Facts (per 1/4 recipe): 287 calories, 11g fat, 323 mg sodium, 27g carbohydrates, 16g fiber, 24g protein

Find it online: https://chelseyamernutrition.com/creamy-avocado-pasta/