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Creamy Avocado & Mushroom Pasta

Avocado as pasta sauce? Yup, let's do this 😋

Pasta of your choice (3 servings)

½ lb shrimp, shelled & deveined

½ cup edamame, cooked

½ lb oyster mushrooms

Neutral oil


1 avocado

3 garlic cloves

Juice of ½ lemon

Red pepper flakes

Salt and pepper

In a large pot, bring lightly salted water to a boil and cook the pasta for 3-4 minutes less than what the directions on the package recommend. Reserve about ½-1 cup of pasta water.

Preheat your oven to 400 degrees F. Coat the mushrooms in 1-2 tablespoons of a neutral cooking oil, add salt and pepper, then spread them evenly on a baking sheet. Roast for 20-25 minutes, mixing the mushrooms halfway through. Set aside.

In a pan, heat 1-2 tablespoons of oil on medium-high until it begins to shimmer. Cook the shrimp about 2-3 minutes on each side, then set aside.

Using a blender, mix the ingredients for your sauce until smooth. Add more seasonings to taste and continue to blend until you get a bright, creamy sauce.

Reheat your pan on medium, then combine the noodles, avocado sauce, and ½ cup of pasta water. Simmer for 2-3 minutes, adding more pasta water if it seems dry. When your noodles are al dente, add the shrimp, edamame, and mushrooms. Mix, serve, and enjoy!

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