Linguine with Avocado “Alfredo” Sauce

I am a huge fan of pasta. There’s nothing like a big bowl of spaghetti and meatballs after a busy day! The only problem is that a meal like that leaves me feeling very heavy and uncomfortable. This recipe is the perfect comfort food without all the cheese and guilt!

I love rice pasta. I honestly can’t tell the difference. That’s pretty much the only kind of pasta we eat at our house! My husband loves it too. At least he likes it better than the whole wheat I would try to give him! I even made rice pasta for my father in law when he was here once and didn’t tell him until AFTER! He said he couldn’t tell a difference. Ok, are you sold yet?? Plus, eating a lighter dinner saves room for ice cream!

My husband loves pasta with alfredo sauce. I’ve never been a fan of creamy sauces on anything. So this is the perfect compromise! It’s so rich and creamy, yet it’s full of healthy fat and doesn’t weigh us down. Plus, I add a little crispy prosciutto on top which makes everything better!

I start by baking the prosciutto and tomatoes in the oven.IMG_0293 IMG_0298

While those bake, I cook the pasta and make the sauce.IMG_0299

I mix the sauce and the pasta together, adding some pasta water to thin it out. Then, I plate it in big white bowls and top it with the crispy prosciutto, tomatoes, parmesan and parsley. IMG_0309This is a flavor explosion! It’s definitely one of our favorite pasta dishes. I hope you enjoy it!

Linguine with Avocado “Alfredo” Sauce- Serves 4

Extra Virgin Olive Oil
4 slices prosciutto
1 10 oz pack of grape tomatoes
4 servings brown rice linguine
2 avocados
2 Tbsp lemon juice
2 garlic cloves
salt
pepper
1/2 cup reserved pasta water
chopped parsley for garnish
shredded parmesan for garnish

Preheat oven to 375°F. Place 4 slices of prosciutto on a cooling rack. Place the rack onto a sheet pan to catch any fat that drips off. Bake in the oven for 10 minutes until crisp. In the meantime, place grape tomatoes on another sheet pan and drizzle with 2 Tbsp olive oil. Sprinkle with salt and pepper. Bake for 15 minutes or until the tomatoes are soft and begin to pop.

Cook pasta according to the package instructions. Reserve 1/2 cup pasta water.

Meanwhile, in a food processor, combine avocados, lemon juice, garlic, 1/2 tsp salt and 1/2 tsp pepper. Pulse until smooth, about 1 minute.

Pour the avocado sauce into a large bowl. Using tongs, add the pasta and the reserved pasta water to the avocado sauce. Use the tongs to mix well. Use more pasta water to thin out the sauce if you’d like. Add salt and pepper to taste. Plate the pasta in large bowls and top with crumbled prosciutto, tomatoes, some parmesan cheese, and parsley.

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