Roasted Garlic & Avocado Pasta

I keep seeing "Avocado Pasta" on Pinterest. Every day there is a new way of making it and today I decided to come up with my own. I love roasted garlic because it flavors meals subtly and today it went wonderfully with the creamy avocado. I know you may think this is a little odd, but it is a really creamy pasta that is made to satisfy, I actually thought it had the essence of a good mac and cheese in its texture and taste.

Roasted Garlic & Avocado Pasta: Serves 2-3

6oz Pasta
1 Haas Avocado (approx 4.25 oz once removed from the skin)
1/4C Parmesan Cheese - Shredded
4 Large Garlic Cloves
Pepper

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set to the side. While the pasta is cooking place the large garlic cloves, still in their papery skin, in a dry skillet and turn over medium high heat. Cook for 10 minutes allowing each side of the garlic to lightly brown. You will notice that the cloves start to soften. This is a nice quick way to roast garlic without smelling up your whole house. Once the garlic is semi soft remove from the pan and carefully peel the skin off and slice the hard end off and discard.

Carefully pit the avocado (slice in half through the stem, twist to separate the halves then very very carefully take a knife and smack it into the pit, twist the knife and the pit should come out easily) Slice the avocado then take a spoon and scoop it out and into a food processor or blender. Add the roasted garlic, pinch of pepper and Parmesan cheese and blend until smooth. If you want to thin it out add a tablespoon of the pasta water to the blender and blend again.

Add the avocado mix to the drained pasta, stir and enjoy!

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WW: 10 Points Plus / serving @ 2 servings
8 Points Plus / serving @ 3 servings