The rich and velvety texture of avocados are perfect for making delicious sauces and this recipe is no exception.

Ingredients:

• 1 pound elbow pasta
• 1 ½  cups skim milk
• 3 small garlic cloves minced
• ¼ teaspoon ground nutmeg
• ¼ teaspoon chili powder
• 1 cup flat leaf parsley leaves
• 2  fully ripened avocados, halved, pitted, peeled and diced (about 2 cups), divided
• 5 ounces reduced fat sharp cheddar cheese (from 10-ounce package) cut in 1/2-inch cubes1 tablespoon lime juice
• ½ cup chopped chives

Get Started:

Step 1:  In large sauce pot, cook pasta in salted water according to package directions.

Step 2:  Meanwhile, in a small saucepan, combine milk, garlic, nutmeg and chili powder. Bring to a boil; reduce heat; simmer for 5 minutes.

Step 3:   When pasta is almost cooked, place in blender the parsley leaves, 1-1/2 cups of the dicedavocado, the cheese, lime juice and hot milk with garlic cloves; whirl until smooth.

Step 4:   Drain pasta and return to sauce pot.

Step 5:  Pour cheese sauce over pasta; toss to combine. Add chives and remaining ½ cup diced avocado; toss gently. Serve hot or at room temperature.