Creamy Avocado Basil Sauced Spaghetti

Avocados are oh so trendy. I really feel like they’re “cool”. Eating them, taking pictures of them… it’s like a universally loved and accepted food right now. I really feel like if an avocado was in high school, she’d win homecoming queen. So hot right now.

They’re everywhere: mashed straight up (with a ‘lil salt of course) on toast, in guacamole (obbbviously), baked with an egg cracked inside, in smoothies, in faux chocolate pudding, or acting as mayo in tuna/chicken salad. Ev-er-y-where.

I’m not complaining. A good avocado rocks: creamy and packed with flavor. Not to mention it’s rich in healthy mono- and polyunsaturated fats. Did you know avocado is also high in fiber? There’s about 14 grams in each!

Well get ready for yet another way to stuff avocados down the hatch. This sauce is almost like an avocado pesto. I almost called it that, but then I changed my mind. Seriously though. This has got to be he healthiest cream sauce you’ll ever see for a pasta.

I topped the pasta dish with my Summertime Shrimp and I HIGHLY suggest you do the same. So many of the flavors danced with each other. They were the perfect compliment to the Creamy Avocado Basil Sauce and made it feel like a more balanced meal. It was so good I told Dan when we were eating that I want to make this dish for company the next time we have people over.

If you are gluten free, just use your favorite gluten-free pasta as a substitute for the thin spaghetti. You could even use veggie noodles like zucchini, rutabaga, sweet potato, or beets to make it more plant-based, paleo, or gluten-free! If you’re not sure whether or not you should be gluten free, this article should help you decide.

I’m loving this new way to enjoy avocados. Hope you do the same!