Words and Photos by Amanda Dejesus
Rain may be first on the list of things Californians get excited about, but avocados are a close second. What’s not to love about avocados? They’re creamy, delicious, healthful, and versatile. If you ever find yourself tired of making the same avocado toast and guacamole again and again, give this avocado pasta a try. This dish is super easy to make because it uses simple ingredients and most of the work is done by a food processor. Ripe avocados are blended with olive oil, garlic, lemon juice, and basil to make a smooth, silky sauce for pasta with cherry tomatoes and fresh corn. It’s the perfect dish for all of us still in denial that summer is over. Bonus: it’s vegan!
12 ounces spaghetti
2 ripe avocados, halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
Salt, black pepper, and red pepper flakes to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup fresh corn kernels (can also use canned or frozen)
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions, then drain well. Set aside.
2. Put the avocado halves, basil leaves, garlic cloves, and lemon juice in the bowl of a food processor or a blender. Pulse until everything is blended and there are no chunks remaining. Season with salt, pepper, and red pepper flakes. Drizzle in the olive oil and puree until smooth, making sure to scrape down the sides of the bowl.
3. Toss together pasta, tomatoes, corn, and avocado sauce. Serve immediately and enjoy!
Recipe Adapted from Damn Delicious