Sunday, February 26, 2012

Creamy Avocado Pasta

After reading about a creamy avocado pasta sauce with lemon and garlic on Oh She Glows, I knew I needed to try this combination out for myself.  I had no idea how delicious it would be!  I simplified things a bit using microwaveable Shirataki noodles instead of regular boiled noodles and powdered garlic and bottled lemon juice instead of fresh, etc., and Angela's version is certainly healthier, more natural, and I would imagine tastier.  But this version is really, really good, with little cleanup and even less effort!  With the shirataki noodles it's basically free of carbs and sugars and much lower in calories than the original dish.  It's also very satisfying.  I have made this pasta 4 times in the past week, it's just that good!

You will need:
  • 1 bag shirataki noodles
  • 1/2 of a medium-ripe avocado
  • To taste: salt, garlic powder, lemon juice, freshly ground black pepper
  1. Prep the shirataki noodles: rinse and drain them very thoroughly and then mircrowave them for 90 seconds and drain them again.
  2. Add avocado flesh and seasonings, and mash into the shirataki pasta.  Keep going until the sauce is at a desired consistency - I like little chunks of avocado to remain, but if you would prefer a consistently creamy sauce, it may be easier to prep the avocado good separately and then add it to the shirataki pasta.
  3. Enjoy!
For more fun with shirataki noodles, see our recipe for cheesy pasta.

This post is part of Allergy Free Wednesdays.


  1. Thanks so much for sharing this recipe on Allergy-Free Wednesdays! Hope you'll join us again this coming Wednesday with another great recipe!

  2. Looks delicious. I never thought about adding avocado to pasta but will have to try that soon. Thanks!