Lately, I have been so in love with avocados that I make something avoca-dish once every week.

My favorite way is to mash them up with a tiny kiss of salt, pepper and red chili flakes and spread it on a toast or tortilla and throw an egg in there too. I also like to scoop them straight from the skin and add it to everything especially in an avocado smoothie! Yum yum!

They are not only a good source of monounsaturated fatty acids and energy but are also low in sugar and high in fiber. To top it all they have a thick and creamy texture which works out as a great replacement for heavy cream.

Also, a shout out to calorie conscious people, many studies have shown that, if you consume avocados as a part of a balanced diet you feel full for a longer period of time which helps in reducing weight!

I think these are more than enough reasons for me to include it in my day to day diet.

So, I decided to marry pasta and avocado and it turned out to be amazing! This meatless (vegetarian / vegan) meal is surprisingly high in protein and can be made under 20 minutes which makes it a perfect week night dish.

Prep Time: 5 minutes
Cook Time: 15 minutes
Served: Hot
Serves: 2 people

Ingredients:

For Avocado Sauce:
1 Ripe Avocado
2-3 garlic cloves
1/4 cup basil leaves
1-2 Tbsp lemon juice
2 Tbsp Extra virgin Olive Oil
Salt to Taste
Fresh ground pepper to Taste
Other
1 cup Uncooked Pasta (I have used Penne)
Veggies of your choice (I have used Broccoli & corn)
6-7 Cherry tomatoes

Method:

• Cook the pasta in boiled salted water according to package instructions.
• While the pasta cooks, in a food processor, combine all the avocado sauce ingredients with salt and pepper according to your liking. Add 1 Tbsp water if you feel the sauce is too thick. Combine until everything is smooth , scrap down the sides as needed and pulse again.
• Drain the pasta and place it in a pan or pot, add the avocado sauce and stir until combined.
• Stir fry veggies of your choice in another pan. Season them to your liking and add them in the pasta pot and stir everything together.
• Top them with some cherry tomatoes or fresh basil and serve it immediately.Tip: As Avocados oxidize quickly when you slice them, it is better to serve this sauce immediately. Also you can refrigerate this sauce in an air tight container for about 2 days.