Creamy Avocado and Gouda Cheese Pasta
This is so easy, so simple, and so good. If you don't have gouda cheese swap in parmesan that would be awesome too!
Servings: 6 Servings
- 1 pound fettuccine pasta
- 2 medium size ripe avocado's pitted and removed from skins
- 1 clove garlic
- 1/2 lemon juiced
- 1/2 cup milk or plain almond milk I used skim milk
- 3/4 cup mediterranean gouda or gouda cheese finely shredded or grated
- 1/4 cup fresh basil chopped, plus more for garnish
- 1/2 cup toasted pine nuts
- salt and pepper to taste
- crushed red pepper flakes for serving (optional)
Bring several cups of water to a boil in a medium sized pot. Add your pasta and cook according to package directions. Reserve a large coffee cup of the pasta water before draining. (Note that the pasta does not continue to cook in the sauce, so cook until desired doneness)
Meanwhile, make the sauce by placing the avocado, garlic and lemon juice into a food processor. Process until smooth. Make sure there are no longer any chunks of avocado, and then add the milk and process again until smooth. Add in the basil, cheese and a pinch of salt and pepper. Process until smooth and creamy and you no longer see any cheese shreds. You want the sauce to be as smooth as possible.
When pasta is done cooking (don't forget to reserve some of the cooking water), drain in a strainer and place the pasta into a large serving bowl. Pour on the sauce, add toasted pine nuts and toss until fully combined. Add a little of the reserved pasta water to thin the sauce a bit. Garnish with fresh basil, crushed red pepper flakes and black pepper. Serve immediately.
Serving: 4g | Calories: 463kcal | Carbohydrates: 66g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 221mg | Potassium: 629mg | Fiber: 7g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 11.8mg | Calcium: 226mg | Iron: 2.2mg