Ever come across gluten free pasta that tastes like cardboard?

It’s time that is changed! I completely vouch for this delicious pinterest found, but damndelicious.net created, Creamy Avocado Pasta! All I did was make the recipe gluten free. But knowing which gluten free pasta brand to use can be a bit tricky. Having tried them all, I honestly think that Ronzoni is the best – you can’t even tell it is gluten free, and that is the best thing in the world to hear for our cursed guts that can’t handle the gluten! Damn you gut. But, yet again I aim to find ways around that misfortune.. or gift.. (attitude of gratitude, right? ;))

INGREDIENTS

• 12 ounces of gluten free angel hair spaghetti (Ronzoni is the best brand!)

• 2 ripe avocados, halved, seeded and peeled

• 1/2 cup fresh basil leaves

• 2 cloves garlic

• 2 tablespoons freshly squeezed lemon juice

• Kosher salt and freshly ground black pepper, to taste

• 1/3 cup olive oil

• 1 cup cherry tomatoes, halved

• 1/2 cup canned corn kernels, drained and rinsed

INSTRUCTIONS

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.

3. In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.

4. Serve immediately.

Very. VERY. Tasty.  And surprisingly light for something that looks so heavy! Just use gluten free pasta, and you’re all good to go.  Have fun with this one and let me know what you think!