Avocado Rosemary Pasta

A lot of people think it is impossible to enjoy pasta dishes without some type of wheat or grain. This is so not true. Zucchini pasta is very popular but there are so many other options available. All you need is a spiralizer or some type of cutter to give you pasta-like strands! I purchased mine on Amazon – this one here – and it is frequently on sale. This dish features a creamy sauce made with just avocado and a little coconut milk. The lemon and rosemary complement each other perfectly which gives the dish loads of flavor. For the pasta, you could easily use zucchini, squash, butternut, potato or whatever pasta you’d like. Makes 4 servings

Avocado Rosemary Pasta

1 large zucchini, spiral cut into strands
1 delicata squash, spiral cut into strands
1 large avocado, peeled and pitted
1/2 cup coconut milk
1 Tbsp olive oil
1 tsp fresh rosemary, finely minced
1 tsp sea salt
1/2 tsp black pepper
1 lemon, zest and juice
In a large saucepan, cover vegetable pasta strands with water and bring to a boil. Cook for just a few minutes until slightly soft – be careful not to overcook. In a small blender or Magic Bullet, combine avocado, oil, milk, rosemary, salt, pepper, lemon juice and lemon zest; blend until smooth. Pour over pasta and heat until warm.

 

 

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