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 well....to 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? 

 

Recipe:

-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 

 

Instructions

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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