If you’re not big on pesto and maybe more of a white sauce lover, then this creamy avocado alfredo on your next pasta dish.
Carrie Swenson shares a lovely summer flavor to add to a comfort meal.
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Avocado Alfredo Pasta
Yields 6 servings
2 lg. ripe avocados
1 (8 oz.) low-fat cream cheese, room temperature
2 cups of chicken broth
1 tbsp. of lemon juice
1 tsp. of freeze dried basil
3 tbsp. of parmesan cheese, shredded
1 1/2 tsp. of garlic powder
1/2 tsp. of salt
Peel and seed the avocado. Add the avocado and lemon juice in a food processor and blend until it is smooth and creamy.
In a large sauce pan over medium-high heat, add the chicken broth and the cream cheese and whisk until the sauce is smooth. Add the avocado mixture and continue to whisk until combined.
Mix the parmesan cheese, salt, garlic powder, and basil into the sauce. Stir until the cheese is completely dissolved and the sauce is smooth and creamy. Serve the sauce over linguine and garnish with parmesan cheese.