By Trilby Goouch
Blogs Editor

If you saw last week’s post on cauliflower pizza crust, you’ll love this healthy pasta sauce alternative. Think about it, a pasta sauce that tastes great and makes your skin glow? Count us in.

With healthy fats, vitamins and few calories (less than 400 per serving!), as a self-diagnosed avocado fiend I was excited to try out this unique alternative to my beloved pesto sauce. The recipe took less than 15 minutes and proved to be a huge hit. The smooth and creamy consistency fakes the rich flavour of butter.

Ingredients (Serves 1)
3 oz. whole wheat pasta of choice (I used spaghetti)
½ a ripe avocado, pitted and scooped
2 tbsp lemon juice
1 clove of garlic (or less, depending on your affinity for garlic)
1 tsp of olive oil
1 tsp basil
Dash of salt
Parmesan (as much as you desire)
A few leaves of parsley
Vegetables to saute of choice (I used leeks, olives, tomatoes)

Directions

Set a medium-sized pot of salted water to boil. Add pasta, reduce heat slightly and cook until al dente, 8-10 minutes. Saute your desired veggies on medium with a bit of olive oil.

Combine the avocado, lemon juice, garlic, olive oil, basil and salt in a food processor (or blender); mix until smooth and creamy, then set aside in a bowl.

Transfer cooked pasta to the bowl. Toss with avocado mixture, grated Parmesan and parsley.