Avocado pasta has been floating around the internet forever but even though I have a major obsession with avocados, I was never compelled to give it a go. I just couldn’t really imagine warm avocado sauce. It’s not that I had a problem with warm avocados – I’ve had avocado fries (deep-fried tempura avocado) and they’re delicious! As was this pasta, when I finally decided to give it a try.
The best thing about this recipe is that it comes together as fast as instant mac and cheese: you just have to boil your pasta, blend your sauce and you’re good to go. I went with bowties because bowties are the cutest pasta shape out there. I also threw an egg on top because in my world, eggs and avocados go together like mac and cheese.
This was kind of similar to how mac and cheese tastes too, texture-wise. It’s super creamy and rich without feeling too heavy. It’s definitely a winner and infinitely customizable. Next time I’m going to change up the herbs and add some spice in too!
Avocado Pasta Recipe via Pure Wow
serves 1, very generously
prep time: 5 minutes
active time: 10 minutes
total time: 15 minutes
- 3 ounces pasta of choice
- 1/2 avocado, pitted and peeled
- 1 clove garlic, smashed
- small handful of cilantro, roughly chopped
- juice of 1/4 lime (1/2 tablespoon of juice)
- 1 tablespoon olive oil
- salt and freshly ground pepper, to taste
- 1 fried egg, if desired
- roughly chopped cilantro, to finish
Cook your pasta according to the package. While the pasta is cooking, add the avocado, garlic, cilantro, lime juice, and olive oil to a blender and blend well. When the pasta is cooked, save 2 tablespoons of pasta water and drain well. Toss the pasta with the avocado sauce, thinning with pasta water if needed. Season with salt and pepper to taste and top with a fried egg and cilantro, if desired. Enjoy!
I love it
Just made this for dinner. My neice says it’s the best thing I’ve ever cooked for her. I loved it too. Perfect recipe!
My father can’t have cilantro. Can I replace the cilantro with parsley instead?
yes, of course – the cilantro is there for flavor, you can substitute any herb that you think would taste good. hope that helps!
This looks delicious and very unique!
Since you said this is customizable, I’d like to add some pesto in this recipe–do you think this would have any negative implications in the sauce?
Thanks!
avocado pesto pasta would be awesome! let me know how it turns out :)
I’m going to be really decadent and make this and add the little bit of creme fraise I have left!
And I put a bit of parm on top – my husband raved about it! I think you could do all kinds of things to this sauce depending on bits of leftovers you want to use up.
Had a bit of a challenge getting things blended. My blender’s blades just kept kicking everything to the side of the container. Is at typical, or are there alternatives for getting the ingredients together? Thanks.
hi tom,
if you have a food processor you can use that, other wise, it’s best if you put the liquid ingredients in the bottom of the blender first and make sure the avocado is small pieces. if it still doesn’t blend, you might want to add a bit of pasta water into the blender to make it a bit more loose. hope that helps!