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I LOVE dairy & pasta....

I'm Italian, so naturally, of course I love those two things. HOWEVER---> They both KILL my stomach. The doctors have not found that I have an allergy towards them, but with my endometriosis, those two things cause MAJOR flare ups, and spare you the details...I'll just say they are NOT fun. 

So why am I eating creamy pasta you ask?

I have a fabulous answer....BECAUSE IT'S GLUTEN AND DAIRY FREE! I have been trying different ways to make a creamy pasta sauce, without it killing my stomach, and have been having a hard time finding something that worked. Until tonight, this delicious meal I cooked, (I am drooling thinking about it while I type this) did not hurt my stomach!  


I devoured it and (even though I wasn't suppose to) went back for seconds! If I didn't have to save some for my husband, I probably could have ate the whole thing! But enough about me, I am sure you are wanting the recipe! You will never guess the simple ingredients that are in it, and how simple it is to make! You ready? 



-12 ounces spaghetti (I used gluten free)

-2 avocados (halved, peeled, take pit out)

-1/2 cup fresh basil leaves 

-2 cloves of garlic (I chose to use garlic powder instead)

-2 tablespoons freshly squeezed lemon juice (I used the lemon juice bottles that you find in produce)

-pinch of salt and pepper to taste

-1/3 cup olive oil 

-1 cup cherry tomatoes, halved

-1/2 cup canned corn 



1) In pot, cook pasta according to package instructions, drain well.

2) To make the sauce, combine avocados, basil, garlic, lemon juice, salt/pepper in food processor; I used a blender and it worked just as well. Add olive oil in slowly. 

3) In a pan, on low heat, mix the sauce, cooked pasta, tomatoes, corn together, and let simmer for a few minutes. 

4) Serve and Enjoy! 

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