Truffle Avocado Pasta
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.