Ingredients
1cupfresh basil leavestrimmed
1medium avocado
1garlicminced
salt and pepperto taste
1packagewhole wheat pasta
4tbspunsalted butter
4tbspall purpose flour
2 ½cupswhole milk
1pinchnutmeg
1pinchpaprika
1cupcheddar cheesemedium, hand-grated
1cupcolby jack cheesehand-grated
fresh parsley, and basil and breadcrumbs, to garnish
Preparation
In a food processor or blender, pulse together the basil, avocado, and garlic until a smooth paste forms.
Season with salt and pepper to taste and set aside.
In a large pot of salted boiling water, add the pasta and cook 1 to 2 minutes shy of the directed cooking time on the box.
Save ½ cup of pasta water and drain the pasta when it’s done cooking.
To make the roux, melt the butter In a pan on medium-high heat.
Once the butter is melted, add the flour and whisk constantly until the mixture thickens into a paste, around 2 to 3 minutes.
When thickened, pour in all of the milk at once, stirring constantly with a wooden spoon or spatula for about 5 to 6 minutes.
Once the sauce is thick enough to coat the back of the spoon, turn the heat off and season with nutmeg, paprika, salt, and pepper to taste.
Add the cheddar and colby jack cheese then stir to combine the cheese with the sauce.
When combined, add the basil and avocado puree, pasta, and pasta water.
Stir until everything is thoroughly combined, then season with salt and pepper to taste.
Garnish with parsley, basil, and breadcrumbs, serve, and enjoy!
