Spaghetti with Avocado Sauce
Hold the heavy cream and try avocado pasta sauce. The nutrients in avocados mixed with the fiber in pasta will help you stay energized and eat more sustainably. Since pasta and avocados are plant-based foods, they have a lower carbon footprint than other food groups like meat and dairy, ultimately reducing the environmental impact.
- 1 box of spaghetti
- 4 Tablespoons extra virgin olive oil
- 1 leek, sliced
- 1½ Cup vegetable broth
- 2 ripe avocados
- 1 Tablespoon lemon juice
- 1 large zucchini (just the skin), cut julienne
- Salt, to taste
- Pepper, to taste
- 1 Tablespoon parsley, chopped
Place a pot of water to boil. Meanwhile sauté the leek with 3 tablespoons of oil over medium heat.
Turn up the heat and add the broth. Bring the broth to a boil and reduce by half.
Cool the broth and then place it in a blender; add the avocado, lemon juice, salt, and pepper and process until smooth. Set aside.
In the same skillet used for the leek mixture cook the zucchini skins in the remaining oil for 1 minute.
Meanwhile cook the pasta according to the package directions. Drain the pasta and then toss it with the avocado mixture and the zucchini. Garnish with parsley.