fresh parsley, and basil and breadcrumbs, to garnish
Nutrition Info
Calories 643
Fat 44g
Carbs 37g
Fiber 7g
Sugar 7g
Protein 27g
How to Make It
1. Step
Make the purée: In a food processor or blender, pulse together the basil, avocado, and garlic until a smooth paste forms. Season with salt and pepper to taste and set aside.
2. Step
Cook the pasta: In a large pot of salted boiling water, add the pasta and cook 1-2 minutes shy of the directed cooking time on the box. The pasta will continue cooking in the sauce later on. Save ½ cup of pasta water and drain the pasta when it's done cooking.
3. Step
Make the béchamel: In a pan on medium-high heat, melt the butter. Once the butter is melted, add the flour and whisk constantly until the mixture thickens into a paste, around 2-3 minutes. This is called the roux, and it will be the main thickening agent for the sauce.
4. Step
Once the roux is made, pour in all of the milk at once, stirring constantly with a wooden spoon or spatula. When the sauce is thick enough to coat the back of the spoon (around 5-6 minutes),turn the heat off and season with nutmeg, paprika, salt and pepper to taste.
5. Step
Add both types of cheese and stir to combine the cheese with the sauce. Then, add the basil/avocado puree, pasta, and pasta water. Stir until everything is thoroughly combined and season with salt and pepper to taste.
6. Step
Spoon the pasta into bowls and finish optionally with parsley, basil, and breadcrumbs. Enjoy!
