From Dairy Made Easy by Leah Schapira and Victoria Dwek


8 ounces bow-tie pasta or macaroni

2 medium avocados, diced

⅔ cup loosely packed leaves, chopped
or ¼ cup chopped fresh or frozen basil

2 tablespoons freshly squeezed lemon juice

1 tablespoon olive oil

3 garlic cloves, crushed

¼ teaspoon salt

Pinch coarse black pepper

½ cup grated parmesan cheese


 Prepare macaroni according to package directions.


 Meanwhile, in a large bowl, combine avocado, basil, lemon juice, olive oil, garlic, salt, and pepper. Add in hot pasta and stir to combine. Sprinkle with parmesan cheese and serve.

Yield: serves 6 to 8

Want to convert fresh herb leaves
to frozen cubes? 1 cup fresh basil leaves equals about one entire package of cubes.

*Let’s get real! Washing and checking a lot of basil is very rewarding (nothing is like fresh basil), but its lots of work. In this recipe, you can use 12 frozen basil cubes instead.

*I like to prep as many steps ahead, so there’s less ingredients to take out and mess to make the day I’m entertaining. When I’m serving this pasta salad, I’ll combine the olive oil, lemon juice, basil, garlic, salt, and pepper together ahead of time to make a dressing. Then I’ll boil the pasta fresh and add avocado and Parmesan. You can also toss the whole dish together and simply add the avocado when ready to serve. It’s good whether warm, cold, or at room temperature.

*Your avocados should be pretty ripe so they mix in with the pasta and create the creamy texture you want in a dairy pasta dish.


My Avocado Cream Sauce:
A Dreamy Weeknight Pasta Dish

This sauce only takes a minute and is prepared in the blender: that’s perfect for spring and summer evenings when you don’t want more heat in the kitchen. I like to serve it with a fettuccine or linguine pasta and top it with a mango or peach salsa
(just add some lime juice, diced red onion, salt, and pepper to your diced fruit).

3 garlic cloves

3 tablespoons olive oil

Juice of 3 limes

2 ripe avocados

¼ cup milk or heavy cream

¼ cup fresh basil, loosely packed (4-5 cubes)

Salt and pepper, to taste

¼ cup Parmesan cheese

1.In a blender, blend garlic with olive oil and lime juice. Add avocados, milk, basil, salt and pepper.
Blend until smooth.

2.Toss with freshly prepared pasta and top with Parmesan cheese. Serve immediately with peach
or mango salsa (see note above).

Yield: serves 4 to 5