Low-carb pasta with Creamy Avocado Sauce

Indulge in our low carb pasta with creamy Avocado Sauce: a blend of ripe avocados, zesty basil, and lemon. Konjac noodles offer guilt-free satisfaction. Topped with cherry tomatoes, Parmesan, and red pepper flakes for a vibrant, low-carb delight that's nourishing and full of flavor. Health-conscious innovation on your plate.

Low Carb Pasta with Creamy Avocado Sauce 

Ingredients:

For the avocado sauce:

• 2 ripe avocados, peeled and pitted
• 1/4 cup fresh basil leaves
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

For the konjac noodles:

• 1 package of konjac noodles, drained and rinsed
• 1 tablespoon olive oil
• Salt and pepper to taste

Optional toppings:

• Cherry tomatoes, halved
• Grated Parmesan cheese
• Red pepper flakes

Instructions:

1. In a food processor or blender, combine the ripe avocados, fresh basil leaves, minced garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. If using, add the grated Parmesan cheese and blend again.
2. Drain and rinse the konjac noodles thoroughly under cold water.
3. In a dry non-stick pan over medium heat, sauté the konjac noodles for 2-3 minutes to remove excess moisture and improve texture. This step helps the noodles absorb the sauce better.
4. Add 1 tablespoon of olive oil and season with salt and pepper. Continue sautéing for another 2-3 minutes.
5. Add the cooked and seasoned konjac noodles to the pan with the avocado sauce. Gently toss the noodles in the sauce until well coated. Cook for an additional 2-3 minutes to heat the noodles and allow the flavors to meld.
6. Divide the creamy avocado and konjac noodle mixture among serving plates.
7. Top with cherry tomato halves, grated Parmesan cheese, and a sprinkle of red pepper flakes if desired.
8. Serve the low carb pasta with creamy avocado sauce and konjac noodles immediately while it's warm and creamy.

Love,

Sam