Everyone is lovin’ on green smoothies these days… how about trying some green pasta?
Most of the time when you see a dish labeled “creamy,” it’s best to steer clear. Restaurants will use loads of heavy cream, cheese, butter and salt and before you know it, you’re eating over 1000 calories worth of pasta.
But you know I wouldn’t do that to you, right? This is where my avocado pasta swoops in to save the day. You can still have your creamy pasta, but this time instead of the it comes mostly from the avocado, which of full of the heart healthy omega 3 fats we all need to be getting more of! And of course, instead of the empty calories from your typical white, over-processed noodles, you get the filling fiber from the whole grain version.
If you want a comfort dish and are feeling like it’s going to be an Alfredo or mac and cheese kinda night, that’s exactly when you want to pull this recipe outta your back pocket. It’ll curb your craving for creaminess without undoing all your hard work for the week.
I’ve gotta say that the leftovers the next day aren’t as bright green and pretty as when you first make it, but it still tastes just as good. Or maybe you can just invite over a few friends so you won’t have any leftovers.
Creamy Poblano Avocado Pasta
Serves 6 in 45 minutes
- 1 teaspoon extra virgin olive oil
- 1 medium Poblano pepper, diced
- 3 cloves garlic, minced
- 1 (14 to 16 oz.) box of whole wheat spaghetti noodles
- 1 ½ avocados, peeled and pitted
- Juice from one fresh lime
- 1/3 cup chopped fresh cilantro
- 1/4 teaspoon black pepper
- 2 tablespoons grass-fed butter [Insert grass-fed lesson]
- 2 tablespoons whole wheat flour
- 1 cup milk
- 1 cup shredded Pepper Jack cheese
- Cilantro for garnish
- Heat olive oil in a pan on medium heat. Saute poblano pepper for 5 minutes, then add garlic and continue cooking until fragrant. Remove from heat.
- While the pasta is cooking, combine Poblano pepper and garlic mix, avocado, lime juice, cilantro, and black pepper into a food processor and blend until smooth. Set aside.
- Bring water to a boil in a large pot. Cook pasta until al dente, about 8-10 minutes. Drain and set aside.
- While pasta is cooking, heat butter in a large saucepan over medium heat. Once butter is melted, whisk in flour slowly to create a paste. Whisk in milk until smooth and stir with a wooden spoon until the sauce starts to thicken. Add in cheese and stir until cheese until melted and creamy. Add in avocado mixture, continuing to stir and combine. Remove from heat.
- Add pasta to saucepan and stir until coated and creamy. Serve warm. Garnish with cilantro and top with additional shredded cheese if desired.
- Optional: Add grilled chicken breast for additional protein.
Creamy Poblano Avocado Pasta
Serving size: 1/6 of recipe
Number of servings: 6
Total fat: 19 g
Saturated fat: 6 g
Monounsaturated fat: 5 g
Polyunsaturated fat: 2 g
Trans fat: 0 g
Cholesterol: 27 g
Sodium: 159 mg
Potassium: 588 mg
Total Carbohydrates: 58 g
Dietary Fiber: 10 g
Sugars: 3 g
Protein: 15 g