After red wine pasta and chocolate spaghetti, I thought I had seen it all in terms of unusual pasta ingredients, and then someone showed me avocado pasta. Blending avocado into a sauce and tossing it in hot pasta sounded just wrong. Nevertheless, one night I wanted to make a quick pesto for pasta, and while I didn't have cheese or nuts, I did have one ripe avocado, ready for experimentation.
I pureed the avocado with some herbs, garlic, lemon zest, and salt. It tasted like a traditional pesto but with a creamy, alfredo-like richness. Oh, OK! I can work with this. I stirred the guacamole-like sauce into the steamy pasta. Surprisingly, I didn't hate it. In fact, it tasted almost like an herby mac and cheese minus the dairy. Entering hot weather months, I can't wait to turn to this no-cook pasta sauce for quick, tossed-together dinners, especially when having a few friends over.
- 1 (10-ounce) package pasta of your choice (I used fusilli)
1 avocado, pit and skin removed
1/2 packed cup fresh parsley or basil (or both)
1 clove garlic
1/2 teaspoon salt or Better Than Bouillon
2 tablespoons olive oil
Zest of 1 lemon
- Cook pasta in salted water according to box directions, or until al dente.
- Meanwhile, combine all other ingredients in a food processor and grind until smooth.
- When pasta is cooked, drain, return to pot, and stir in avocado sauce. Serve immediately.
- Main Dishes
- North American
- 2 servings