My family prefers their pasta very creamy—either fettucini alfredo or penne a la vodka shows up on the menu almost every week. But what do I do when we want creamy without too much heavy cream? This alternative will surprise you. If you want to go fully dairy free, try subbing broth or coconut milk for the heavy cream and use nutritional yeast for the parmesan cheese.
Avocado Cream Pasta
Servings
4 Servings
Ingredients
- 1 pound linguine
- 3 garlic cloves
- 3 tablespoon olive oil
- 2 ripe avocados
- Juice of 3 limes
- ¼ cup whole milk or heavy cream
- Kosher salt to taste
- ¼ cup fresh basil
- ¼ cup parmesan cheese
Instructions
- Prepare the pasta according to package directions.
- In a food processor, add the garlic, lime juice, and olive oil. Process until smooth. Add the avocado, basil, milk, and salt. Process until sauce is smooth. When pasta is done cooking, drain and return to pot. Toss with avocado cream sauce and parmesan cheese.
- To serve, top each serving of pasta with summer salsa. Garnish with additional basil and parmesan.
- NOTE: This pasta should be served immediately and does not reheat. It, may, however, be served cold the same day.
“Super Creamy & Dairy-Free” This is the heading on your recipe for Avocado Cream Pasta. It is not dairy free as
it calls for whole milk or heavy cream and parmesan cheese. Can this be made with soy milk and a substiture for
parmesan cheese? If so, this should be added to the recipe. If not, you shouldn’t label it dairy free.
Yes you are correct, but yes it can be made with dairy free milk and sub with vegan parm or nutritional yeast.
Heavy cream? Not exactly healthy! What if you just left it out??
Yes you can use broth even.
We couldn’t decide on this one. Not sure I would make it again.
The pasta was easy and quick to make and delicious. Next time I would add salmon and make it a one dish meal.
I know I’m a bit behind the schedule of testing this recipe, but I had saved it and just got around to do so this week. I thought it was great! Very flavorful, but I’m just not sure if it’s a main or side dish. I decided to serve it as a side dish along with a spiced rub salmon. (Trying to eat carefully, this pasta sauce is too heavy for a main dish.)
I made this following the directions and we did not care for it. I am not sure why as we like all of the ingredients. Maybe it was too much cheese or too much basil. I would not make this again.
ive made this. what i do is save a little of the pasta water & add a tiny bit to the sauce to give it a little thickening agent cose we like it thick.
I just made this, but with a veggie (tomato, onion, olive and zucchini) salsa. It’s outstanding, and something I feel good about feeding my family. Thanks for the recipe! It’s a keeper.