Happy St.Patrick’s Day!

In spirit of this ‘green’ themed day, I wanted to share a super creamy and delicious green pasta. It’s dairy-free, heart healthy and immune boosting! Not to mention, super easy to whip up. Boil up your gluten free spaghetti noodles, spiralize a zucchini (zoodles) for a lower carb option, or spaghetti squash and whip up this sauce to enjoy with the noodles. This recipe is adapted from Angela Liddon‘s cookbook, Oh She Glows.

If you’re more in the mood for guacamole on St.Patrick’s Day, check out our recipe HERE!

Kyra, RHN

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• 12 ounces gluten free spaghetti (or whichever you choose!)
• 2 ripe avocados, halved, seeded and peeled
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons freshly squeezed lemon juice
• Himalayan salt and freshly ground black pepper, to taste
•1/3 cup extra virgin olive oil


1.Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. For a low carb option, serve the avocado sauce with zoodles (zucchini noodles).
2. While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil and pulse to mince. Add the lemon juice, oil, avocado, process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more oil. Season with salt and pepper to taste.
3. Drain the pasta and place it back in the pot. Add all of the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.

Top your creamy pasta, try: extra basil, cherry tomatoes, lemon zest, green onions…the options are limitless.

Kyra, RHN


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