Gluten-Free Pasta with Avocado Cream Sauce

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Prep time: 20 mins
Cook time: 10 mins
Calories: 438

Avocado is a great way to make a rich, creamy sauce for gluten-free pasta without the saturated fat. Top with pieces of crispy prosciutto for a restaurant-worthy dish. Consider drizzling a bit of olive oil over the top, along with a sprinkle of freshly cracked black pepper.

gluten free avocado cream pasta

Matthew Kadey

⅔ pound uncooked gluten-free spaghetti or fettuccini
2 teaspoons grapeseed oil, canola oil or olive oil
3 ounces prosciutto, roughly chopped
3 tablespoons water, gluten-free broth or white wine
1 bunch asparagus, woody ends discarded and stalks sliced into thirds
1 large red bell pepper, thinly sliced
2 shallots, chopped
2 garlic cloves, chopped
1 large ripe avocado, peeled and pitted
-Juice of ½ lemon
1/4 teaspoon chili powder
2 pinches salt
⅓ cup sliced black olives, optional
⅓ cup sliced fresh basil

1. Prepare pasta according to package directions. Drain pasta, reserving ½ cup cooking water.

2. Meanwhile, heat oil in a large skillet over medium heat. Add prosciutto to pan and cook until crispy. Remove prosciutto and set aside to drain on a plate lined with a paper towel.

3. Add about 3 tablespoons water, gluten-free broth or white wine to pan and scrape up any brown bits from bottom of pan. Add asparagus, bell pepper, shallots and garlic to pan. Heat until asparagus is slightly tender, about 5 minutes.

4. In a blender or food processor, puree together avocado, 1/4 cup reserved pasta cooking water, lemon juice, chili powder and a couple pinches salt. Add extra pasta cooking water, 1 tablespoon at a time, if needed to reach a creamy consistency.

5. In the skillet, toss together the vegetables, pasta, olives (if using) and avocado puree.

6. Serve warm topped with crumbled prosciutto and fresh basil.

Each serving contains 438 calories, 17g total fat, 3g saturated fat, 0g trans fat, 19mg cholesterol, 506mg sodium, 67g carbohydrate, 12g fiber, 6g sugars, 15g protein, 37Est GL.
Yields 4 servings

Ingredients

  • ? pound uncooked gluten-free spaghetti or fettuccini
  • 2 teaspoons grapeseed oil, canola oil or olive oil
  • 3 ounces prosciutto, roughly chopped
  • 3 tablespoons water, gluten-free broth or white wine
  • 1 bunch asparagus, woody ends discarded and stalks sliced into thirds
  • 1 large red bell pepper, thinly sliced
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 1 large ripe avocado, peeled and pitted
  • -Juice of ½ lemon
  • 1/4 teaspoon chili powder
  • 2 pinches salt
  • ? cup sliced black olives, optional
  • ? cup sliced fresh basil

Directions

11. Prepare pasta according to package directions. Drain pasta, reserving ½ cup cooking water.

22. Meanwhile, heat oil in a large skillet over medium heat. Add prosciutto to pan and cook until crispy. Remove prosciutto and set aside to drain on a plate lined with a paper towel.

33. Add about 3 tablespoons water, gluten-free broth or white wine to pan and scrape up any brown bits from bottom of pan. Add asparagus, bell pepper, shallots and garlic to pan. Heat until asparagus is slightly tender, about 5 minutes.

44. In a blender or food processor, puree together avocado, 1/4 cup reserved pasta cooking water, lemon juice, chili powder and a couple pinches salt. Add extra pasta cooking water, 1 tablespoon at a time, if needed to reach a creamy consistency.

55. In the skillet, toss together the vegetables, pasta, olives (if using) and avocado puree.

66. Serve warm topped with crumbled prosciutto and fresh basil.

1 serving contains 438 calories, 17g total fat, 3g saturated fat, 0g trans fat, 19mg cholesterol, 506mg sodium, 67g carbohydrates, 12g fiber, 6g sugars, 15g protein.

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