Any pasta shape works in this recipe, so choose your family’s favorite! Omit the garlic if you think the flavor might be too strong for your people. My kids prefer this without the garlic. I like it with it for myself!
- Cook the pasta according to the package directions.
- Meanwhile, add the Parmesan, avocados, lemon juice, olive oil, and garlic (if using) to a food processor or blender. (I prefer a blender if you have one.)
- Blend smooth, stopping to scrape down the sides of the bowl a few times until very smooth. (If using the garlic, try to make sure it got well blended.)
- Stir the avocado sauce into the pasta.
- Serve warm or at room temperature as a pasta salad. Season to taste with salt as needed and extra Parmesan.
This sauce is best on the day you make it. You can store it in the fridge in an airtight container for a few hours without too much browning, but any longer than that and the top (or the part that’s exposed to air) will brown.
Mix in cooked and diced chicken, steak, ham, or shrimp, or white beans or chickpeas to add more protein if desired.
Dairy-free: Omit the cheese and adjust the salt as needed.
Add 2 cup baby spinach and 1/4 cup roasted sunflower seeds for a more pesto-like sauce.
Omit the garlic if you think the flavor might be too strong for your family.
Use your family’s favorite type of pasta.
Keywords: avocado pasta