Creamy Cucumber Avocado Pasta Sauce

Adapted from The Simple Veganista

A fresh, quick, no-cook lemony sauce for pasta that tastes like summer. So welcome in the midst of the cold, gray winter when my spirits and the outdoor temperatures are low and I start to wonder what summer looks like. I swear, every year, I trudge on through life, but when February and March come around, I almost start to think “were all those flowers and greens just a dream?” … “was there ever anything other than white and dirt and ice and clouds?”

This sauce reminds me that YES, they DO exist! Summer is REAL! I wasn’t dreaming … this sauce reminds me of fresh cucumbers and cilantro from my mom’s garden, picking fresh lemons right from the tree (back when we had a lemon tree) and picking up fresh avocados from underneath my friend’s avocado tree. Even though they aren’t fresh this time of year (and I no longer have easy access to fresh lemons and avocados), cucumbers and avocados are readily available and affordable and yes, they even taste pretty good. There are even some little tomatoes that actually taste almost like fresh-picked cherry tomatoes from the garden.

You can serve this sauce on any pasta you like … perhaps some “vegie noodles” (zucchini or other vegies shaped into noodle shapes) like Veganista makes … or traditional pasta (I used some healthier angel hair pasta) … and oh, yes, did I mention? This uber simple pasta sauce also makes for a really lovely, healthy dip for vegies or chips.

Health benefits: This sauce has only “the good fats” from the avocado that lower your cholesterol and keep your heart healthy, plus the awesome immune boosting antioxidants from the lemon and garlic. Cucumber adds water (so vital to life!), potassium, magnesium and fiber, as well as vitamins A, B1, B6, C & D, folate and calcium.

Cucumber Avocado Pasta Sauce

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 - 6 servings 1x

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Ingredients

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• 1 9-oz. cucumber, peeled
• 2 ripe avocados, pitted
• 2 cloves garlic
• juice of 1 lemon
• 1 teaspoon tahini
• a few fresh basil leaves (optional)
• 1/3 cup or so of fresh cilantro leaves (or parsley, if you prefer)
• Salt & fresh ground pepper, to taste
• Pasta of your choice (I used angel hair)
• For the top: fresh sweet cherry or grape tomatoes, feta cheese crumbles, toasted pinons (pine nuts), fresh cilantro and/or basil leaves

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Instructions

1. Cook the pasta.
2. While the pasta is cooking, in a handi chopper or food processor, blend together the cucumber, avocados, garlic, lemon juice, tahini, and herbs. Add salt & pepper to taste. (Take it easy on the salt if you’re adding salty feta on top.)
3. Drain the water from the pasta and toss it with as much sauce as you feel is needed. (Save the rest for a dip or another use.) Top with halved cherry tomatoes, feta cheese crumbles, toasted pinons and garnish with fresh cilantro and/or basil. Enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Treasure Box Tuesdays, Tuesday’s Table, Cast Party Wednesday, Wine’d Down Wednesday, Thursday Favorite Things, Full Plate Thursday, Foodie Friends Friday Noodles Party, Real Food Fridays, Foodie Friday, Moonlight & Mason Jars and The Hearth & Soul Bloghop.