For the past few months, I have seen various versions of this "creamy avocado" pasta. It has scared me a bit, and I imagined it tasting somewhat like guacamole. Now, don't get me wrong. I LOVEEE guacamole; just not on my pasta. But now that it's summer and it's so hot at night, I don't want to serve a heavy red sauce with my pasts. So I figured why not just try it... There are few words that can describe how incredibly delicious this meal was. The sauce is thick but very light, and had ZERO hint of guacamole. To make it a little more special, I added some garlic aioli (you can find it at Whole Foods, glass bottle with green label and top) that gave it a beautiful tang. Throw in some chicken sausage, roasted tomatoes, and you've got yourself a fabulously light, refreshing summer dish! Oh, and the leftovers are just as yummy!!!
What you'll need:
1 lb. bucatini (the spaghetti that has a hole in the middle).
2 ripe avocados
3 garlic cloves
4 tbs. olive oil
2 tsp. kosher salt
1 tsp. pepper
1 tsp. fresh lemon juice
2 tbs. garlic aioli (you can use nonfat Greek yogurt or leave it out if you must)
1 package cherry tomatoes
1 tbs. non-dairy creamer (you can substitute milk, or leave it out completely)
***IF YOU ARE GOING TO LEAVE OUT THE AIOLI THEN YOU MUST USE THE MILK, AND VICE-VERSA!***
1. Preheat your oven to 375*. In a large bowl, mix together half of the olive oil, half of the salt, and all of the pepper with the tomatoes. Lay on a greased baking sheet and roast for about 30 minutes. Once they're cooked, set aside and let cool until pasta is ready.
2. Boil a large pot of water and drop your bucatini (you can use any pasta, but this holds on to the sauce VERY well).
3. While the pasta is cooking, add to a food processor the olive oil, remainder of the salt, and garlic. Pulse until the garlic is as fine as possible.