Do you ever just want to indulge in a bowl of pasta smothered in a creamy sauce, but then either feel lazy to actually make the cheese sauce or feel guilty consuming all those calories? Then this pasta recipe is for you! This avocado pasta is extremely simple and quick to make and offers all the comfort of a rich and creamy cheese sauce minus all the bad fats and calories! Besides being oh so delicious, avocados are also a source of healthy fats and vitamins. Feel free to add any other vegetable of choice into this pasta. I have chosen fresh tomatoes and peas but it would taste equally good with some roasted corn or asparagus. Also, don’t be afraid to play around with the flavors. I have used cilantro, cumin and chili in this recipe because I feel those flavors match best with avocados, but you can easily substitute them with basil, oregano, parsley or any other herb/flavor combination you like. This recipe was inspired by a post on Two Peas and their Pod with some touches of my own.
Picking a ripe avocado is important for this recipe. To know if an avocado is ripe, hold it in your hands and press gently with your thumb. If the avocado yields slightly under pressure, then it’s ripe. If it is rock hard, then it still needs a few days to ripen. If you press the avocado and it feels very squishy, then it’s over ripe and you shouldn’t buy it. If you buy an unripe avocado, you can ripen it at home by placing it inside a paper bag on your counter for a day or two till it ripens. Avocados, once cut, will start to turn brown (like mine in the picture!) and to avoid this you can rub some lime juice on them.
This dish is meant to be consumed fresh and minutes after you prepare it. It unfortunately (as I had the misfortune of discovering at work during lunch) does not reheat well, so plan to NOT have leftovers!
If you aren’t a fan of the taste of raw garlic, roast a few cloves (with skins on) in the oven at 400 F for 10 minutes and squeeze the roasted garlic out of the skin directly into the food processor.
Creamy Avocado Pasta
Prep Time: 30 mins
Serves: 2-3 people
4 oz pasta (I used thin spaghetti)
1 ripe avocado
1/2 cup cherry tomatoes, halved
1/4-1/2 cup frozen peas
2-3 cloves garlic
1/4 cup cilantro
1/2 teaspoon cumin
1/4 teaspoon red chili powder
Juice of one lime
salt and pepper to taste
- Cook pasta according to package instructions and toss in the frozen peas towards the last couple of minutes. Drain the pasta and peas and transfer into a large bowl.
- While the pasta is cooking, make the sauce.
- In a food processor, blend avocados, garlic, cilantro, cumin, lime juice, salt and pepper into a smooth and creamy sauce. Add some water if you need to thin it out a little.
- Once the pasta is done, mix in the the avocado sauce, tomatoes and Parmesan cheese. Serve with additional Parmesan cheese on top!