Pasta With Avocado Sauce

Prep 5 min

Cook 20 min

Ready in 25 min

Avocados, cilantro, and Guacamole Mix combine to make an unexpectedly creamy and flavorful sauce for weeknight pasta and vegetables.

Ingredients

2 ripe avocados, peeled, pitted, and roughly chopped
1 cup (250 mL) warm water
3 tbsp (45 mL) Guacamole Mix
¼ cup (60 mL) cilantro, chopped

1 lb. (450 g) fettuccine, linguine, or spaghetti
1 tbsp (15 mL) oil
1 medium onion, sliced
1 medium red bell pepper, seeded and sliced
1 cup (250 mL) frozen corn kernels, thawed
1 oz. (30 g) finely grated cotija cheese (about ½ cup/125 mL) plus more for garnishing
Optional Garnish: Crumbled tortilla chips, chopped cilantro

Directions

To make the sauce, add all the ingredients to a blender or food processor and process until smooth. Set aside.
Cook the pasta according to the package directions. Drain and reserve about 1 cup (250 mL) of the pasta water. TIP: Pasta water adds flavor, helps bind the pasta and sauce together, and adds richness to the sauce.
Heat the oil in a large skillet over medium heat for 2–3 minutes. Add the onion, bell pepper, and corn. Cook until the onion is softened, about 4–5 minutes. Add the cooked pasta to the skillet.
Pour the sauce and cheese over the pasta and toss to combine. TIP: For a thinner sauce, add some of the reserved pasta water, ¼ cup (60 mL) at a time, until it reaches the right consistency.
Serve with additional cheese, crumbled tortilla chips, and cilantro, if you’d like.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 460, Total Fat 15 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 73 g, Fiber 6 g, Sugars 3 g (includes 0 g added sugar), Protein 13 g