Avocado Carbonara
Who doesn't love a good carbonara recipe? The use of avocado in this dairy-free version is delicious and creamy without, well, the cream. And serving it over zoodles makes this a veggie-rich dish anyone would love.
- 1 medium-sized ripe avocado
- 1/2 cup lemon juice
- 3 cloves garlic
- pinch of salt
- 1/4 cup parsley
- 1/4 cup basil
- 2 tbsp olive oil
- 1/3 cup raw pepitas
- 1/2 cup baby portabella mushrooms, cleaned, sliced
- 1 tbsp extra virgin olive oil
- 1/4 cup pomegranate arils (optional)
- ground pepper
- 2 zucchinis - zoodled
Cook the pasta
Place zucchini into a colander
Drain pasta into zucchini
Rinse and set aside
In a separate pan saute mushroom slices in olive oil
When done take off the heat and set aside
Place lemon juice, garlic and olive oil in a food processor or blender, blend until smooth
Add avocado, parsley and basil, process until smooth
Gently fold together the sauce, pasta, and zucchini
Garnish with mushrooms, pepitas, and pomegranateServe and enjoy!