Avocado Tequila Lime Pasta
This Tequila Lime Pasta recipe is going to be your favorite summer dinner! It’s easy to make, healthy, and FULL of zesty summer flavor. Serve it cold as a side at all your outdoor BBQs or hot as a main dish with some grilled summer veg.
Ingredients
- 1 8- oz. box penne pasta We used Banza's chickpea pasta.
- 1/2 cup water
- 1/2 Tbsp veggie bouillon powder
- 3.5 Tbsp lime juice
- 2 Tbsp refined coconut oil*
- 1.5 Tbsp tequila
- 2 large cloves garlic minced
- 1 large jalapeno diced
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp agave nectar optional
- 1/2 large ripe avocado
Instructions
- First, make the pasta: Cook your pasta according to the directions on the box. Strain and spray with cold water to stop the cooking process.
- Next, make the sauce: Add the remainder of the ingredients (excluding the avocado) to a small saucepan and bring it to a simmer. Lower the heat and allow the mixture to simmer for 5 minutes, stirring occasionally. When finished, add the contents of your saucepan along with the ½ avocado to a blender or food processor and process on high for about 30 seconds until it’s a nice creamy texture.
- Assemble and serve: Pour the sauce over your pasta and serve with your favorite grilled or fresh summer veggies, a big handful of cilantro, and freshly ground black pepper. You can serve this dish either warm or cold!
Notes
*Make sure you use a coconut oil that is labeled refined and not one labeled unrefined or virgin. For oil-free friends, feel free to sub more veg broth.
Tried this recipe?Let us know how it was!