Pasta is something I used to know. And while I know why I don’t eat it, that doesn’t mean I can’t also appreciate how wonderful it once tasted. Why do you think every Paleo “diet-er” tries to come up with ways to make eating vegetables feel more like eating grains? Duh. Because they taste good and we miss them.
This is another one of those recipes, and of the “wanna be pasta” recipes I’ve made, this one is in my top five. The creaminess of the avocado is delicious and gives it an “Alfredo” likeness while also making it super filling for a veggie dish. I like to use a ton of garlic in the sauce, but you can cut back to 4 or 5 cloves if you prefer. For the noodles, I use a veggie peeler to make thicker, linguine-like noodles, and it works great, but you’re real fancy and have access to a spiralizer, they work great, as well. I’ve also made raw veggie noodles with cheese graters, but have never been satisfied with the result, so I wouldn’t recommend it. Enjoy!