Creamy avocado pasta
I. BLOODY. LOVE. AVOCADOS. Seriously. I don't think anyone will ever fully understand how much they mean to me. Therefore, I try to incorporate them into pretty much every single thing I cook, and it was during one of those avocado-induced love-ins that I conceived this recipe. It's super quick (longest thing to cook was my wholewheat pasta), healthy, and of course, delicious - not to mention a great way to use avocados which might have gone a little bit browner than you'd like. Personally, I like to use LOADS of garlic (five cloves anyone?) but if you're not as big a fan as I, one will more than suffice. The only drawback to this little beauty of a dish is that it doesn't reheat well due to the avocado. But the way I see it, that's a price worth paying!
Ingredients
Serves: 2
- 170g wholewheat tagliatelle
- 1/2 a lemon, juiced and zested
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- garlic cloves to taste (2 give ample flavour)
- 1 ripe, pitted avocado
- ground black pepper, to taste
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- Bring some water to the boil in a medium-sized pan. Add your tagliatelle, reduce the heat and leave to cook until al dente (took me about 8-10 minutes).
- Meanwhile, place your lemon juice, salt and olive oil in a bowl and finely chop your garlic into it. Mash your avocado until smooth and combine everything.
- When pasta is fully cooked, drain and place in a large bowl. Pour your creamy avocado sauce over and toss until all the pasta is covered.
- Garnish with lemon zest and black pepper and serve immediately.
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Reviews & ratings
Average global rating:
(13)
Reviews in English (15)
Great and fast recipe. Thank you. I just added some coriander and chilly. So easy... so tasty .. so healthy. - 03 Oct 2016
I didn't have any lemon, but instead I added some cream, mushrooms and tomatoes. TASTY. - 09 Aug 2013
For a very quick, tasty meal - look no further. - 09 Jan 2018