Creamy Avocado Pasta with Corn and Sun-dried Tomatoes
This Creamy Avocado Pasta is made with spaghetti coated in a delicious avocado sauce mixed with sweet corn and sun-dried tomatoes. This dish can be served warm or cold and is the perfect spring or summer meal!
Servings: 4 servings
- 12 ounces of dried spaghetti
- flesh of 2 avocados
- ¼ cup baby spinach leaves tightly packed
- 2 tablespoons olive oil
- juice of ½ a lemon
- salt + cracked black pepper to taste
- ½ cup canned sweet corn drained
- ¼ cup sun-dried tomatoes sliced
- shaved parmesan cheese for topping
Cook spaghetti in salted water according to package instructions until al dente. Be sure and reserve a cup of the pasta water if you drain the spaghetti.
To the bowl of a food processor, add the flesh of two avocados, spinach, olive oil, lemon juice and salt and pepper and pulse until smooth. Add a little pasta water while continuing to pulse until you reach a smooth consistency that will coat the pasta nicely, about ¼ cup should do it.
Transfer cooked pasta to a large mixing bowl and add sauce, corn and sun-dried tomatoes. Gently toss with silicone tongs to combine all ingredients. You can add a little more of the pasta water to the bowl while mixing if needed to reach a nice, creamy consistency.
Season pasta with more salt and pepper to taste. Transfer pasta to a serving bowl and top with shaved parmesan. Enjoy!
Calories: 530kcal | Carbohydrates: 59.6g | Protein: 12.4g | Fat: 28.9g | Saturated Fat: 5.5g | Cholesterol: 62mg | Sodium: 181mg | Potassium: 735mg | Fiber: 7.5g | Sugar: 1.5g | Calcium: 29mg | Iron: 4mg