This "avocado alfredo" has up to 70% less fat than regular alfredo sauce, because avocados are less calorie dense than cream or butter. It is vegetarian and can be RAW and/or VEGAN (if you don't use parmesan cheese).
My kids think that alfredo sauce is green because I use "heritage" avocados as the "cream" for a healthier and lighter sauce. (Note: A heritage avocado is like an heirloom tomato and is very delicious!)
This is super easy to make and can be used as a side dish or the starch under a protein. It can be a main dish (vegan friendly!) with another avocado sliced on top for protein. In fact, by using an avocado, you will add 12-16 grams of protein to your pasta in this recipe and 20 vitamins and minerals, including potassium (3x the amount of bananas!), folate, vitamins K, B6, C & E.
AVOCADO ALFREDO RECIPE:
1 package of linguini pasta - cooked as per the directions
2 oil-rich, heritage avocados (can be ordered via http://www.avocadodiva.com)
2 cloves of garlic, pressed
1 medium lemon
2-3 teaspoons of the kosher sea salt
fresh ground pepper to taste
3 tablespoons avocado oil (or EVOO)
1. In a food processor, put in the avocados (sliced, depitted and skinned).
2. Add garlic, juice from lemon, zest from 1/2 the lemon, salt, garlic and pepper.
3. Pulse all items to chop and combine. Then let it go full force for about 30-45 seconds to make a creamy sauce.
4. As it continues to blend in the food processor - slowly add avocado oil to make a creamy, frothy emulsion. Stop processing so it does not "break" (the oil comes back out).
Taste and season more if needed. Pulse to add the seasoning.
Put pasta in a large (non metal) bowl and toss with the avocado "Alfredo" sauce. Serve immediately.
Serves 4-6 people
a. You do not cook the sauce -- it's raw-eating folks!
b. Delicious served with more lemon zest on top or parmesan cheese.
c. Serve with a salad and crusty garlic bread.