so, you might be thinking, avocado pasta, eh? how’s that taste? let me tell you, it is amazing! i came across this recipe thanks to my awesome friend lyssa, who was talking on twitter about uses for some extra avocados she had. this was one of the recipes that she was going to try + a quick glance at the ingredients list revealed that i, too, conveniently had everything i needed to make it. yippee!
so, the following day, i make a few tweaks to the original recipe (all reflected below – more lemon, less salt, no rinsing of the pasta, etc.) + whipped up this creamy avocado sauce with angel hair. holy moly, it was delicious! the rich creaminess of the avocado is cut perfectly by the bright acid of the lemon, while the garlic adds depth + great flavor. i topped mine with a fresh pepper, lemon zest, + (of course) a bit of freshly grated parmesan. i was absolutely thrilled with the results!
a note – the original recipe said that the sauce didn’t reheat well due to the avocados in it (they can discolor + their texture can change with reheating). i made this on friday, reheated some of it on saturday, + some on monday (i’m a rebel!). it reheated perfectly well each time, perhaps due to the lemon balancing out the avocado in the sauce? i’ll leave it up to you whether you want to reheat it or not, but i had no problems, which meant i got enjoy it three separate times. yum!
creamy avocado pasta
makes 2 dinner servings, or 3-4 side-dish servings, adapted from oh she glows
1 medium sized ripe avocado, pitted
1/2 – 1 lemon, juiced + reserve the lemon zest to garnish *1/2 lemon will give you a more subtle lemon flavor, while a whole lemon gives a more pronounced lemon flavor, which i love.
2 garlic cloves, minced
1/4 tsp kosher salt
2 tbsp extra virgin olive oil
2 servings/6 oz of pasta (i used angel hair)
freshly ground black pepper, to taste
freshly grated parmesan cheese, to taste (optional)
bring several cups of salted water to a boil in a medium sized pot. add in your pasta + cook until al dente, according to instructions.
meanwhile, make the sauce by placing the garlic cloves, lemon juice, + olive oil into a food processor. process until smooth. add in the avocado + salt. process until smooth + creamy.
when pasta is done cooking, reserve 1/2 cup of the cooking liquid, set aside, strain pasta + place pasta into a large bowl. pour on the avocado sauce, some of the cooking liquid if needed (i used about 1/3 cup of mine), + toss until combined. garnish with lemon zest, black pepper + parmesan cheese (optional) to taste + serve immediately.print this recipe