Meatless Monday: Linguini with creamy avocado sauce

An avocado sauce that is as creamy and rich as pesto.

By , Three Many Cooks

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    Linguini and rabe broccoli covered with a rich avocado sauce.
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Yesterday my friend Steph sent a link for this Avocado Pasta Sauce. At first my brain was confused. Isn’t this just pasta tossed in guacamole? But then my stomach took over: avocado on or in anything is sumptuous. This will definitely work.

I wanted to make the dish a little heartier and kick up the flavorful, so I added the broccoli rabe and pine nuts for color, texture, and substance. I knew it would be good, but it’s so much better than I ever imagined. This sauce is creamy and rich – like a pesto. And it’s vegan too!

This is just the start of avocado as a pasta sauce for me. I’m already thinking of what else I could do. Sub in bite-sized pasta, and it would make a great side dish. Depending on the season change the vegetables. Enough! This is not the last time you’ll see avocado sauce on Three Many Cooks!

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Linguini with Creamy Avocado Sauce and Broccoli Rabe

Serves 4

Toast pine nuts in a small skillet over medium-low heat, shaking pan frequently, until light golden brown.

Salt
 12 ounces linguini
 1 bunch broccoli rabe (about 1 pound), trimmed and coarsely chopped
 3 large garlic cloves
 1/4 cup juice from a large lemon
 2 tablespoon extra-virgin olive oil
 2 avocados halved and pitted
 1/2 packed cup fresh basil leaves
 1/4 cup toasted pine nuts
 Grated Parmesan cheese (optional)

Bring 2 quarts water and a tablespoon of salt to a boil in Dutch oven or soup kettle. Add pasta and, using back-of-the-box times as a guide, cook partially covered and stirring frequently at first, to prevent sticking, until just tender. Add broccoli rabe to the boiling pasta the last 5 or so minutes of cooking. Drain and return to pot, reserving 1 cup of pasta water.

Meanwhile, make sauce by mincing garlic cloves in a food processor. Add lemon juice and olive oil, process until smooth. Add avocado, basil, and a generous sprinkling of salt; process until smooth.

Add sauce, and half of pine nuts to the pasta, along with enough pasta cooking liquid to create a light creamy sauce. Serve, sprinkling with remaining pine nuts and Parmesan cheese, if desired.

Related post: Dad's Linguine with Clam Sauce

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