Spicy Avocado Lime Whole Wheat Pasta with Coconut Cream
Spicy Avocado Lime Whole Wheat Pasta with Coconut Cream
Ingredients
- 12 ounces whole wheat spaghetti or fettuccine
- 1 tablespoon coarse salt, for pasta water
- 3 ripe avocados, halved and pitted
- 1/4 cup fresh lime juice
- 2 garlic, cloves, peeled
- 1 jalapeño pepper, seeded and roughly chopped
- 1/2 cup fresh cilantro, leaves and tender stems
- 1/4 cup extra virgin olive oil
- 1/4 cup full-fat canned coconut milk
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup cherry tomatoes, halved, for garnish
- 1/4 cup red onion, finely diced, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the 1 tablespoon of coarse salt, then add the whole wheat pasta. Cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta well.
⏱️ 15 min - 2
While the pasta is cooking, prepare the avocado sauce. In a blender or food processor, combine the halved avocados, fresh lime juice, garlic cloves, jalapeño pepper, cilantro, extra virgin olive oil, full-fat canned coconut milk, the remaining 1/2 teaspoon fine sea salt, and freshly ground black pepper. Blend until completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min - 3
In a large mixing bowl, add the drained whole wheat pasta. Pour the creamy avocado sauce over the pasta. Toss gently to coat all the pasta evenly. If the sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.
⏱️ 2 min - 4
Divide the pasta among four serving plates. Garnish each serving with halved cherry tomatoes and finely diced red onion.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Avocado Lime Whole Wheat Pasta with Coconut Cream
Ingredients
- 12 ounces whole wheat spaghetti or fettuccine
- 1 tablespoon coarse salt, for pasta water
- 3 ripe avocados, halved and pitted
- 1/4 cup fresh lime juice
- 2 garlic, cloves, peeled
- 1 jalapeño pepper, seeded and roughly chopped
- 1/2 cup fresh cilantro, leaves and tender stems
- 1/4 cup extra virgin olive oil
- 1/4 cup full-fat canned coconut milk
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup cherry tomatoes, halved, for garnish
- 1/4 cup red onion, finely diced, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the 1 tablespoon of coarse salt, then add the whole wheat pasta. Cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta well.
⏱️ 15 min - 2
While the pasta is cooking, prepare the avocado sauce. In a blender or food processor, combine the halved avocados, fresh lime juice, garlic cloves, jalapeño pepper, cilantro, extra virgin olive oil, full-fat canned coconut milk, the remaining 1/2 teaspoon fine sea salt, and freshly ground black pepper. Blend until completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min - 3
In a large mixing bowl, add the drained whole wheat pasta. Pour the creamy avocado sauce over the pasta. Toss gently to coat all the pasta evenly. If the sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.
⏱️ 2 min - 4
Divide the pasta among four serving plates. Garnish each serving with halved cherry tomatoes and finely diced red onion.
⏱️ 1 min