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!
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 530kcalCarbohydrates: 59.6gProtein: 12.4gFat: 28.9gSaturated Fat: 5.5gCholesterol: 62mgSodium: 181mgPotassium: 735mgFiber: 7.5gSugar: 1.5gCalcium: 29mgIron: 4mg
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