Pasta with Broccoli, Avocado Sauce
Rich and creamy pasta that isn’t fattening.
- 8 ounces uncooked pasta (I recommend Tinkyada pasta)
- 5 cups raw broccoli florets and tender stems
- 1/2 cup water
- 2 tablespoons olive oil
- 1 medium sweet onion
- 1/4 cup lemon juice
- 2 small cloves garlic or 1 large clove
- 3/4 cup drained white beans
- 2 teaspoons granulated onion
- 1 1/4 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon honey - optional
- 1 cup mashed Hass avocado (about 2 medium avocados – see note)
- Cook pasta according to directions on package.
- Meanwhile, cut broccoli into bite-size pieces. Cut stems a little smaller than florets since florets cook faster. Set aside.
- In a large saucepan or a pot, sauté onion in oil over medium (not high!) heat until just beginning to appear translucent (about 7 to 9 minutes). Do not brown onions.
- Stir broccoli and 1/2 cup water into onions. Cover, turn heat to medium-high, and steam until tender but not mushy (about 7 to 9 minutes). Watch closely and add a tablespoon or two more water if needed.
- Place lemon juice, garlic, beans, seasonings, and honey in food processor. Process until very smooth. (Be sure garlic gets pureed.)
- Add mashed avocado to food processor. Process until thoroughly mixed.
- When pasta is done, drain and then immediately return pasta to the pan it was cooked in.
- Add avocado mixture to pasta and mix well. (Or you can stir in half the avocado mixture and serve the remainder on the side to dollop on top of pasta.)
- Stir in broccoli and onions. Serve immediately.
1. There should be very little water left in broccoli after cooking; therefore there should be no need to drain it.
2. If you have a little extra avocado, you can add up to 1/4 cup extra mashed avocado without negatively affecting the results, but any more than 1/4 cup will dilute the seasonings too much.
Recipe by JennifersKitchen at https://jenniferskitchen.com/2014/01/pasta-with-broccoli-avocado-sauce.html