Creamy Avocado Pasta

I have met a few people over the last few years that are allergic to tomatoes (and I thought I had it bad with my intollerence to carrots). In their honour, I give you a super creamy sauce staring … avocadoes! Rich in taste, nutrients and the good fats (mono-unsaturated), this easy pasta sauce goes well with any kind of noodle (and even gnocchi).

INGREDIENTS:
1/4 cup butter or margarine, melted
3 green onions, minced
1 clove garlic, minced
2 tbsp minced fresh basil
1 cup dry white wine
3/4 cup minced fresh parsley
1 1/2 cups ricotta or cottage cheese
3 ripe avocados, mashed
Salt and pepper, to taste
1 pound pasta, cooked and drained (I used Whole Wheat Fettuccini)

DIRECTIONS:

1. In a heavy-bottomed skillet, over medium heat, melt butter and add green onions, garlic, basil and cook 5 minutes (or until onions are clear and tender).

2. Add wine and parsley, and simmer for 4-5 minutes.

3. Stir in cheese and blend well, continuing to cook until heated through.

3. Add mashed avocado, stirring to combine, and season to taste with salt and pepper.

4. Immediately spoon sauce over cooked pasta of choice and serve.

Optional garnishes – chopped fresh grape/cherry tomatoes or pitted black olives.