Creamy Avocado Sauce for Pasta or Veggies (AIP)

by Deedra Abboud in Main Dish
May 3, 2021 0 comments

Pasta is a rarity or a “no, no” on AIP, especially in the elimination stage, but Jovial makes a grain-free pasta, and both zucchini and eggplant pasta are great replacements. Both are “easy” but time-consuming. If you purchase already made, check the ingredients. AIP really makes you notice how much “extra” stuff is in “healthy” prepackaged food. This recipe is for the sauce, which can also be added to steamed veggies, but I’ve included how to prepare zucchini and eggplant pasta too at the end. I’ve also included a second version.

Creamy Avocado Sauce


1.5 cups pasta or veggies (or see end for veggie pasta)

1 ripe avocado

1 lemons, juice

2 cloves garlic, minced or grated

Salt to taste

Pepper to tast (omit for AIP)

2 tbsp Coconut Cream or Coconut Yogurt (optional)

Creamy Avocado & Cucumber Sauce


1.5 cups pasta (or see notes for veggie pasta)

1 ripe avocado

1 cucumber

1 lemon, juice

2 cloves garlic, grated or minced

1/2 cup olive oil

1/2 cup basil leaves (optional)

salt to taste

pepper to taste (omit for AIP)

2 tbsp Parmesan cheese, grated (omit for AIP)

Sauce Directions

*Note: Ingredients are for two different versions but they can also be combined into one for a third version.

Place the peeled and stoned avocado in a food processor with lemon juice, garlic, (olive oil, basil, cucumber), cream/yogurt (optional), salt, and pepper (if not AIP). Puree.

Parmesan cheese (if not AIP) can be added to top for serving or use 1 tbsp in puree and 1 tbsp as topping.

Cook pasta according to package directions. Reserve about a cup of the pasta cooking liquid before straining pasta (if not using cream/yogurt).

Stir avocado paste into strained pasta cooked. Coat every strand. If it seems too dry, add a little of the reserved pasta liquid (or cream/yogurt) into the sauce.

Note: Veggie pasta brings its own liquid, so consider that before making avocado paste too liquidy before adding to veggie pasta.

Serve in bowls, topped with the parmesan cheese (if not AIP). You can also add micro-greens (sprouts/seaweed), basil, or parsley as a garnish.

Uncooked zucchini and eggplant (not AIP) retain water. That becomes a problem when adding them to recipes unless you release their liquid or account for it.

You can spiralize zucchini and carrots, or egg plant and carrots, and just add them to the avocado paste and they will add extra liquid to the sauce.

Or, you can salt the zucchini or egg plant before hand, remembering to rinse them, before drying them, and then adding to the avocado paste/sauce.

Veggie Pasta


3 large zucchini (1 small egg plant, if not following AIP)

2 large carrots

Salt (optional)

Option 1: Spiralize carrot (or buy graded). Spiralize zucchini or egg plant. Add to avocado paste. Garnish as desired.

Option 2: Spiralize carrot (or buy graded), set aside. Spiralize zucchini or eggplant. I’ve also just cut them into thin, long spaghetti/fettuccine-size lengths with a knife. Spread zucchini or eggplant “noodles” on an oven rack (or similar) over or in the sink. Salt them generously. Leave them for an hour to sweat. You can turn them halfway through the time and salt them again.

After an hour, rinse the “noodles” of the salt. Using paper towels, dry the “noodles” in batches, squeezing as much water out of them as possible.

Combine “noodles” with carrots and then add to avocado paste.

Garnish as desired with greens or cheese (if not AIP).

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