Welcome to the Empty Kitchen, your one and only guide to the easiest and simplest recipes out there! Use this series as an opportunity to test out your skills in the kitchen and you’ll see, it ain’t that scary…
Even if your kitchen is tumbleweed-empty, you should always have avocados on the counter.
They’re great to spread on toast for breakfast, throw in a smoothie, or blend into a delicious, creamy pasta sauce.
This is a much lighter alternative to Fettuccine Alfredo, and a good switch if you’re bored of tomato sauce.
If you don’t have any fresh basil on hand, you can use a pinch of dried basil like I did. Veggies are optional, but tomatoes add freshness, and Parmesan cheese sprinkled on top is also quite tasty.
This recipe is inspired from the Oh She Glows cookbook.
Makes about 3-4 servings.
- 9-12 ounces uncooked pasta (like penne, spaghetti, fettucine)
- 1 ripe avocado, pitted
- 1/2 cup fresh basil leaves (or a pinch of dried basil)
- 2 cloves garlic, crushed
- 2 tablespoons lemon juice
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tomato, diced (or any other fresh veggies)
- Top with lemon zest and Parmesan cheese
- Cook pasta in a large pot of boiling water for 10-12 minutes (according to the package instructions).
- In a food processor, combine the avocado, basil, garlic, lemon juice and oil. If the sauce seems too thick, add a tablespoon or two of water. If the blender doesn’t fully smooth the mixture, spoon it out and mash it with a fork. Add salt and pepper.
- Drain pasta and put back in the pot or in a large bowl. Mix in the sauce.
- Serve as is or with optional toppings and enjoy!
About Kelly Duval
Born in Montreal, Kelly is a recent English Literature and Creative Writing graduate. Perpetually dreaming of delicious food, searching for fluffy animals and hoarding notebooks.