A creamy spicy green sauce coats fresh corn kernels, green chiles, tomatoes, and bell peppers. The fresh summer sauce, made up of Avocados, fresh cilantro, jalapeno, and greek yogurt, has light creamy baja tex-mex flavors. The pasta and grilled chicken breasts add a fun twist.
Sometimes I just have a hankering for something and can’t get it out of my head until that craving is in my hands and the dish is in my stomach. This past weekend it was this skinny spicy baja pasta. It’s light, fresh, with a tex-mex flare. Oh, and this pasta dish won’t last long {there were no leftovers in our fridge after this one, just food babies}, so be prepared with big appetites.
The first time I made this avocado-based baja sauce, I was a little weirded out by the oddly-toned green color. After my first bite, it was no longer an issue. Bring on the weird green sauce!
Skinny Spicy Baja Pasta
Ingredients
- oz one 12 . package of spaghetti noodles*
- 2 ripe avocados peeled and pits removed
- 1/4 cup fresh cilantro plus a little more for a garnish
- 1 jalapeno deseeded if ya like less spice
- 1 cup greek yogurt
- 2/3 cup milk we used skim milk
- 1 1/2 TBSP lime juice
- 2 tsp cumin
- salt and pepper to taste
- 4 cloves garlic minced
- 1 cup corn kernels
- 3/4 cup tomato diced
- 1 medium bell pepper deseeded and diced
- 1 can of chopped green chiles**
- 1 TBSP coconut oil
- 4 chicken breasts grilled and completely cooked
- cotija cheese for garnish or other type of cheese crumbles
Instructions
- Cook the noodles according to package instructions.
- While the noodles are cooking, combine the avocados, cilantro, and jalapeno in a food processor until smooth.
- In a large bowl combine the greek yogurt, milk, lime juice, cumin, and salt and pepper. Fold in the avocado mixture and stir to combine until smooth.
- In a large skillet heat the coconut oil over medium heat. Add in the garlic, tomatoes, corn, and chiles and allow to saute for 1-2 minutes, or until the veggies start to soften.
- Once the noodles have been cooked and drained, combine the vegetables and avocado baja sauce with the noodles.
*we used these gluten-free noodles (affiliate link). Delish!
**We like to use Old El Paso’s chopped green chiles for this dish. They are reliably tasty and easy to find in any mainstream grocery store. We also love to use Avocados from Mexico, they are the most delicious in our area. Old El Paso and Publix want to help spread the delicious word on some summer fiesta fun, and are throwing in some coupons and a Paypal cash giveaway (below)!!
Join me in partying with these lovelies!
I would make the taco pizza rolls. Thank you!
Heck yeah!!!! I love this green chile pasta, huge bonus that it’s gluten free 😉
Absolutely Gwen! It’s always a big bonus when a recipe has been adapted to be GF. It makes it so much easier for us GF-er’s out there 🙂
I can always count on your recipes to pack in that fire that I love! This sounds amazing!
That’s right girl! I like that fire in my dishes! The avocado sauce is amazing!
Such an awesome summer-y dish! Never thought of using avocado as the base for a pasta sauce – love it! And definitely will try! Weird green sauce? Doesn’t weird looking stuff just always taste the best?
That is so true Gabriel. The weird looking dishes always surprise you don’t they. The avocado base in the sauce is amazing 🙂
Oh snap! Totally wanna try this with spaghetti squash!!
Spaghetti squash was my next thought too! I just need more avocados from the store before I can try it out. I know that it would be delicious!
This looks really good. Thanks for sharing!
It was delicious. Thanks for stopping in Derek!
I want to try the Black Bean and Corn Quesadillas recipe
That’s a great recipe to try 🙂
This sauce sounds absolutely amazing! Love avocados, cilantro and jalapeno together! Can’t wait to try this!
Oh the sauce is so good. I start drooling just thinking about and talking about that creamy avocado sauce 🙂
I want to try the Slow-Cooker Turkey, Bacon and Avocado Wraps recipe
yum! Perfect!