GirlsGuideTo | Healthy Girl Recipe: Creamy Avocado Pasta

I know what you’re thinking. The words “healthy” and “creamy” in the same sentence? Yes. Did you know that avocados contain up to 30% healthy fats? I know we are all “watching our figures,” but we still gotta eat fat. It makes your hair pretty and gives your skin a little glow. I know I’ve been on a crazy avocado kick lately and my hair has never looked better or grown as fast. I’ve had to trim my bangs like crazy. It could be my new shampoo, could be the avocado. I don’t know.

Avocados are quite often sold in the grocery store under-ripe, therefore you should allow 2 -3 days to ripen, although this process can be accelerated by storing near some bananas or wrapping in news paper. An avocado has fully ripened when it feels soft, but not squishy. Your finger shouldn't leave an indent in the skin when pressed. Over ripe avocados start to turn brown and loose their flavor. They pretty much taste like nothing.

These wonder foods are completely adaptable. I swear they go with everything, but I will admit my favorite way to eat them is to cut it in half, spinkle on some salt and pepper, and spoon it out. My husband thinks that I’m insane, but I swear it’s amazing.

I had never thought of making a sauce with avocado, until a friend of mine raved about it. I am so pleased with how it turned out, I just had to share. It's wonderful how the creamy consistency of the avocado replaces the creaminess from a more traditional Alfredo sauce. I love how the avocado gives the pasta a gorgeous green hue. The pine seeds add a bit of crunch and earthiness. The roasted tomatoes add a sweet and tart zing to break up the creaminess from the sauce. Top it off with some salty sharp Parmesan cheese, and you've got a perfect light summer pasta.

Creamy Avocado Pasta Sauce
makes 4 servings

prep time: 10 minutes
cook time:1 hour 10 minutes

Ingredients
10 - 12 small Campari tomatoes, quartered

3 - 4 tbsp olive oil

4 servings of fettuccine noodles

2 ripe avocados, seed and skin removed

2 garlic cloves, peeled

1/2 tsp salt

2 tbsp lemon juice

1/4 cup pine nuts

grated fresh Parmesan cheese

salt and cracked black pepper to taste

Directions
Preheat oven to 300 ºF. Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.

Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.

While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.

Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered. Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.

note: add some grilled prawns or chicken for protein.

{Source: Flourishing Foodie}