Monday, November 21, 2011

Quick, Easy and Delicious Avocado Pasta

What to do with a ripe avocado?

This is a question I'm sure many of us have answered in different ways. Avocado goes great in salads, sandwiches, dips, facials... and pasta. Yup, that's right. Is it strange at all that I've never thought about using avocado in pasta before? The creaminess of it is almost like alfredo; it's a wonderfully healthy way to replace a cream or butter based sauce.
Of course, me being me, obviously the simple process of selecting the correctly ripened fruit has to go wrong due to some stupid mistake on my part. I'd left an avocado out on the counter to ripen a few days ago, and was going to make use of it today, but accidentally mixed it up with several other not totally ripe avocadoes and had already cut into it before I realized my blunder.

But since the damage was already done and the avocado wasn't too green, I went ahead anyways and used it to make this pasta, with fabulous results (the only drawback being that my sauce wasn't really creamy since the avocado wasn't soft enough.)
Let's just say I'll be making this dish again and again and again... etc.

RECIPE: (from
*1 medium-sized avocado, pitted
*Juice of 1/2 a lemon and lemon zest (once again I demonstrate my prowess for blundering and I chucked the peel before I could grate off some zest, so I didn't add this. I'm sure it would've looked pretty, though.)
*2-3 cloves garlic (I used 2 and it was definitely strong, so I would recommend using 3 only if you really like garlic)
*1/2 teaspoon salt
*2 tablespoons extra virgin olive oil
*2 servings/6 oz pasta of your choice; I used angelhair pasta
*Freshly ground black pepper, to taste

1.) Boil pasta, about 8-10 minutes
2.) While the pasta is boiling, make the sauce by putting the garlic, lemon juice, and olive oil in food processor
3.) Add in the avocado and salt
4.) When pasta is done, drain and add sauce on top

5.) Mix well and garnish with black pepper and lemon zest

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