Creamy Avocado Alfredo Pasta

Hello there - am I the only one surprised that July 4th was just this past Monday?  I realized it earlier, and felt rather amazed to be honest.  Oh well.

Anyway, I thought I'd share another recipe today.  This one is nice because it is a) quick, b) filling, and c) doesn't make you want to pass out in the kitchen during hot weather when you are cooking.  It's based on a recipe I saw here, and really both are as much a template as anything.  Meaning that it's up to the cook to add different herbs or other seasonings, more/less garlic, whatever you want to try.  I've made this a few times this summer so far, and it's been yummy each time.  This makes enough for The Tim and I to have a very hearty meal on its own - you could probably add a salad or appetizer and stretch it for guests, or double the recipe for more people.

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Creamy Avocado Alfredo Pasta

1 cup milk*

2/3 cup fully mashed avocado (1 medium)

1-2 cloves garlic, minced

1/2 teaspoon salt

2 teaspoons vegetable or canola oil

Sprinkling of dill, basil, or other herbs

8 ounces uncooked pasta

Parmesan or other cheese for topping 

Pepper to taste

Prepare pasta according to package directions.  While it is cooking, make the sauce:

Whisk the first six ingredients in a small saucepan. (For a smoother and creamier sauce, mix in blender or use a hand blender to blend until smooth.)

Heat mixture in the saucepan until it begins to thicken, and starts to boil.

Drain pasta, and put it back into the pan.  Pour sauce over pasta, and mix thoroughly, coating the pasta.  Place in bowls and top with cheese and pepper.

Total time:  15 minutes

*edited - earlier "milk" was listed as "mild" - even though I proofread the post twice!  Thanks to those who asked about that.  

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Pretty straightforward, huh?  Let me know if you try it, and have a great weekend!