Truffle Avocado Pasta


Serves: 4

16 oz dried pasta

2 ripe avocado, halved with skin and seed discarded

1 Tablespoon Truffle Avocado oil

3 Tablespoons olive oil

1/4 cup grated parmesan cheese

1/4 cup fresh basil leaves

1 garlic clove

2 Tablespoons lemon juice

Salt and black pepper, to taste


Bring a large pot of salted water to a boil. Cook the pasta according to the package directions; drain and reserve in pot. For a lighter or keto-friendly option, use spaghetti squash or zucchini noodles as a substitute for pasta.

While pasta is cooking, make your truffle avocado sauce: in a food processor, combine garlic and basil; pulse to mince. Pour in the oils, lemon juice, avocado and cheese. Process until smooth. *You may need to add a little water to smooth out the sauce. Season with salt and pepper, to taste.

Add the truffle avocado sauce to the pasta, stir to combine; ready to serve warm or cold.  

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