Prepare to revolutionize your pasta night with a recipe that's about to become your new obsession! This Creamy Garlic Avocado Primavera isn't just another pasta dish – it's a creamy, dreamy culinary adventure that transforms ordinary ingredients into an extraordinary meal. Imagine a velvety avocado sauce coating perfectly cooked pasta, dancing with vibrant seasonal vegetables and bursting with fresh garlic and basil. Whether you're a busy home cook or a culinary enthusiast, this recipe promises to deliver restaurant-quality flavor in just 30 minutes, making it the ultimate weeknight dinner solution that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 2 ripe avocados
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Begin by gathering all your ingredients: 8 oz of pasta, 2 ripe avocados, 3 cloves of garlic, 1 cup of cherry tomatoes, 1 zucchini, 1 bell pepper, 1/4 cup of fresh basil, salt, pepper, and olive oil.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a pinch of salt and the pasta of your choice. Cook according to package instructions until al dente, usually about 8-10 minutes.
- While the pasta is cooking, prepare the creamy garlic avocado sauce. Cut the ripe avocados in half, remove the pit, and scoop the flesh into a blender or food processor.
- Add the minced garlic, a pinch of salt, and a dash of pepper to the blender with the avocado. Blend until smooth and creamy. You can add a tablespoon of olive oil if you prefer a thinner consistency.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta and set it aside.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced zucchini and bell pepper, and sauté for about 5-7 minutes until they are tender and slightly caramelized.
- Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they start to soften.
- Reduce the heat to low, and add the cooked pasta to the skillet with the sautéed vegetables. Pour the creamy avocado sauce over the pasta and gently toss to combine, adding reserved pasta water a little at a time if needed to reach your desired sauce consistency.
- Remove from heat and stir in the chopped fresh basil. Taste and adjust seasoning with more salt and pepper if desired.
- Serve the Creamy Garlic Avocado Primavera immediately, garnished with additional basil if desired. Enjoy your delicious Italian-inspired meal!
Tips
- Choose Ripe Avocados: For the creamiest sauce, select avocados that are soft but not mushy. They should yield slightly to gentle pressure.
- Pasta Water Magic: Always reserve some pasta water before draining. The starchy liquid helps create a smoother, more cohesive sauce.
- Don't Overcook Vegetables: Sauté zucchini and bell peppers just until tender to maintain their vibrant color and crisp texture.
- Customize Your Pasta: Feel free to swap pasta types – whole wheat, gluten-free, or even zucchini noodles work wonderfully in this recipe.
- Fresh is Best: Use fresh basil if possible, as it adds a bright, aromatic flavor that dried herbs can't match.
- Quick Sauce Tip: If your avocado sauce is too thick, thin it with a little pasta water or olive oil for the perfect consistency.
- Serve Immediately: This dish is best enjoyed fresh and hot, as the avocado sauce can start to oxidize if left standing too long.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 12g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 0mg
