Avocado Pasta with Smokey Pecans
This 20 Minute Creamy Avocado Basil Sauce is great over spaghetti or zoodles. Serve with smoky spicy pecans for amazing flavor.
Servings: 3
Calories: 549kcal
Ingredients
- 8 oz pasta such as spaghetti
- 1 avocado ripe
- 1 small clove of garlic or 1/4 tsp garlic powder
- 2 tsp olive oil extra virgin
- 2 tbsp lemon juice
- 1/4 cup basil packed, plus additional for garnish
- 3/4 cup water
- 1/2 tsp salt
- 1 tsp yeast nutritional
- black pepper or cayenne
- lemon zest of 1/2 lemon, divided
Smoky Pecans
- 1/2 cup pecans chopped
- 1 tsp oil
- 1/2 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp oregano
Instructions
- Cook the pasta/spaghetti according to package instructions, Drain.
- Blend the avocado with the rest of the ingredients and zest of quarter of a lemon. add more water as needed. Taste and adjust flavor.
- Make the smoky pecans (or use smoky Tempeh , see notes): You can bake or cook on the stove top: Add oil to the pecans and mix well. Add the spices, mix to coat and bake at 325 degrees F for for 15-20 minutes.
- Skillet: Add pecans and oil to a skillet over medium heat. Cook for 3 to 4 mins,, stir occasionally to roast. Add the spices and salt and mix in. Cook for half a minute.
- Mix the avocado sauce and pasta. Garnish with the smoky pecans, chopped basil, remaining lemon zest and serve.
Notes
To make Smoky Tempeh crumbles: Steam the Tempeh for 10 mins, then crumble into pieces. Add oil to a skillet over medium heat. When hot, add crumbled tempeh and cook to brown some edges. Add the spices and toss to coat (add more of all spices depending on the amount of tempeh). Add a tsp of maple syrup and a few drops of lime juice and mix well. Taste and adjust salt, flavor.
Nutrition
Calories: 549kcal | Carbohydrates: 66g | Protein: 13g | Fat: 27g | Saturated Fat: 3g | Sodium: 594mg | Potassium: 574mg | Fiber: 8g | Sugar: 3g