I just received an amazing, delicious delivery from The Avocado Diva! Fresh from California ~ Bacon, Pinkerton, and Haas avocados, lemons, sweet limes, and pixie tangerines! I’ve been trying to incorporate more ‘raw’ into my diet lately, trying to get back up to about 90% for the health benefits! I know what I’m having for my raw dinner tonight!
The Avocado Diva was kind enough to share one of her very own recipes that I’m going to share with YOU! I hope you like it!
Speaking of health benefits: By using an avocado – you will add 12-16 grams of protein to your pasta in this recipe! Plus 20 vitamins and minerals – including potassium (3x the amount of bananas!), folate, vitamins K, B6, C & E.
Avocado “Alfredo”Sauce Over Linguini by Brenda Cusik, The Avocado Diva
1 package of linguini pasta – cooked as per the directions (*for total raw, use spaghetti squash)
2 oil-rich avocados
2 cloves of garlic, pressed
1 medium lemon
2 – 3 teaspoons of the Diva’s “Avocado 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, and zest from 1/2 the lemon, salt 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
**For a totally raw dish, use spaghetti squash instead of linguine!**