Such a good meal prep meal for Summer! You can serve this avocado pasta warm or cold, add vegetables, use it as a side, or bring it to a BBQ. I love that there are barely any ingredients to this. I intended to use zoodles instead of pasta but by the time I got around to the zucchini they weren’t good anymore . . . I’ll just try that next time! I served the Avocado Pasta with Spring Rolls and Spicy Peanut Sauce.

Ingredients

-8 oz package gluten free pasta or zoodles

-1 Tablespoons extra virgin olive oil

-1/4 white onion, diced

-1 garlic clove, minced

-1 medium avocado

-1/4 Cup cilantro, roughly chopped (I used basil instead because I hate cilantro)

-1/2 lemon, juiced

-1/2 teaspoon pink himalayan salt

-Pepper to taste

-For serving: chopped cilantro, pumpkin seeds

Directions

-Cook pasta according to package instructions. Before draining the pasta, reserve some of the pasta water & set the water aside. Once the pasta is done, drain & set aside

-Meanwhile, in a small skillet heat the olive oil over medium heat. Add the onion & cook until soft, about 3 – 4 minutes. Add the garlic & cook for 1 more minute. Transfer to your food processor

-Add the avocado, cilantro, lemon juice, & salt to the food processor. Blend until smooth

-Add the avocado sauce to the pasta. Add a tiny bit of the reserved pasta water if needed

-Serve immediately

XOXO