Avocado has been a crowd favorite for a few years now. There are other healthy fats on the market that are undervalued and deserve some equal recognition. Goat cheese is a cheese that often gets a bad rap, but trust me, don’t smack it until you’ve tried it.
This recipe is golden for trying out this heavenly combination. If you still don’t like goat cheese after this recipe, sorry, but we’ve got more where this came from!
Yield: 4 servings
Ingredients
10 ounces (285 g) — Penne Pasta
2 — Large Avocados, Peeled and Pit Removed
2 ounces (50 g)— Goat Cheese
2 clove — Garlic
1 — Lemon, Juiced
1/4 cup (14 g) — Basil Leaves
1 cup (200 g) — Grape Tomatoes, Cut in Halves
To Taste — Salt and Black Pepper
(Optional) Balsamic Glaze
Directions
- Bring a large pot of water to a boil. Salt the water and cook pasta until al dente, about 8-10 minutes.
- While the pasta is cooking, make the sauce. In a food processor, add avocados, goat cheese, garlic, lemon juice and basil. Pulse until smooth and creamy. Season with salt and black pepper, to taste.
- Drain the pasta and pour it into a large bowl. Add the avocado goat cheese sauce to the pasta and stir until pasta is well coated. Add the tomatoes, drizzle with balsamic glaze and serve. Enjoy!
Recipe adapted from Two Peas & Their Pod