Packed with healthy omega-3 fats, this easy avocado pasta recipe is perfect for lunch or dinner! The typical Hass variety of avocado is sold in the PA region from March to September. A ripe avocado is ready to eat when it is slightly squishy to touch. When you press on it with your finger, there should be a small indentation. If it is too hard, keep it on the counter at room temperature for a few days.
Anyway, what are omega-3 fats?
The Cleveland Clinic says, "They are polyunsaturated fats that perform important functions in your body. Your body can’t produce the amount of omega-3s you need to survive. So, omega-3 fatty acids are essential nutrients, meaning you need to get them from the foods you eat."
Ingredients:
8 ounces (225g) pasta of your choice (preferably spaghetti or fettuccine) *If cooking pasta is not possible, ready-made microwave pasta is available at Walmart and other stores
2 ripe avocados
1 garlic clove, minced (fresh or in a jar)
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon of ground flax seeds
Salt and pepper to taste
Optional toppings: cherry tomatoes, red pepper flakes, Parmesan cheese
Directions:
Cook the pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, prepare the avocado sauce. Cut the avocados in half, remove the pits, and scoop out the flesh into a blender or food processor.
Add minced garlic, lemon juice, olive oil, flaxseed, salt, and pepper to the blender with the avocados.
Blend until smooth and creamy, adjusting the seasoning to taste.
Pour the avocado sauce over the cooked pasta and toss until well-coated.
Serve immediately, garnished with cherry tomatoes, red pepper flakes, and vegan Parmesan cheese if desired.
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Health facts:
Omega-3 fats might be protective against dementia and Alzheimer's! Read more about their health benefits here.
Note: avocados can turn brown (oxidize) quickly, so this recipe is best eaten immediately or put in the fridge. It is OK if it looks slightly brown after a few hours in the fridge - this is how the avocado flesh reacts with oxygen.
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