- 2 avocados (ripe)
- 1 tablespoon lime juice
- 1/3 cup plain greek yogurt
- 1/2 teaspoon garlic powder
- 1/3 cup chicken stock (or veggie stock)
- 12 ounces spaghetti, cooked and drained
- bacon (cooked and chopped)
- grated parmesan
|Calories140Calories from Fat110|
|% DAILY VALUE|
|Calories from Fat110|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Mikhaela Bakalos 11 Dec 2018
the sauce turned out perfect. also added sour cream instead of yogurt.
Meaghan 29 Sep 2018
This is AMAZING and so easy to make. Plus ... pasta avocado and bacon... my three favorite foods!
Tory 14 Mar 2018
Fantastic! Used sour cream instead of yogurt since that’s what I had will make this again!
Saunders 22 Feb 2018
Added sour cream to the avacado sauce and prepared some shredded ancho chicken instead of bacon. was fantastic with a little bit of salsa.
Dey V. 6 Feb 2018
Pretty good used sour cream instead of Greek yogurt
Bianca Smuts 24 Aug 2017
Good with the parmesan cheese
Tamara L. 18 Jul 2015
Nice balanced recipe idea with the zingy fruitiness of the avocado and lime, the creaminess of the yoghurt, mashed avocado and parmesan, and the salty savoury flavours of the bacon and parmesan. However, not sure about adding cold (?) chicken stock to the mixture. My method cooks the pasta in the chicken stock, drains it, (retaining any cooking liquor) and then the left over stock (slightly thickened from the cooked pasta starches) would be added to the avocado and yoghurt mixture