I’m always on the lookout to find new ways to use avocados. I like them on toast and when they are mashed into guacamole they’re my favourite. I’ve even tried them oven-fried. Here’s another way to get lovely avocados into me: as a pasta sauce.
I started out thinking that I would follow the recipe faithfully and see just how creamy this pasta would end up without having any cream added. Partway through reading, I realized I was well on my way to making guacamole to be served on pasta. By changing the basil asked for in the recipe to cilantro, using lime juice instead of lemon juice and zesting a lime over top of the pasta instead of lemon when I served it, I had a new way to eat avocados.
Gather the cilantro, avocado, lime, garlic and pasta.
In a food processor, pulse to chop the garlic and combine.
A perfectly ripe avocado.
Zest the lime and save it for later.
Then get the lime juice out of the lime.
Add the avocado, lime juice, olive oil and some water to the processor.
Add black pepper and salt.
Here’s the guacamole sauce.
And here’s the spaghetti, drained and ready to get sauced.
Add the sauce to the pasta.
Top with the lime zest, some more black pepper and serve.
Very much based on this original recipe:
Yield: 3 servings
Prep Time: 5 Minutes
Cook time: 10 Minutes
9 ounces uncooked pasta
1 to 2 small cloves garlic, to taste
1 tablespoon cilantro paste
1-2 tablespoons fresh lime juice, to taste
1 tablespoon extra-virgin olive oil
1 ripe medium avocado, pitted
1/4 to 1/2 teaspoon fine-grain sea salt
Freshly ground black pepper, to taste
Lime zest, for serving
Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
While the pasta cooks, make the sauce: In a food processor, combine the garlic and cilantro paste and pulse to mince.
Add the lime juice, oil, avocado flesh, and 1 tablespoon water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add another 1 tablespoon water. Season with salt and pepper to taste.
Drain the pasta and place it back in the pot. Add the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.
Top with lime zest and more black pepper.
Tips: Because avocados oxidize quickly after you slice them, this sauce is best served immediately. If you do have leftover sauce, transfer it to an airtight container and refrigerate for up to 1 day.
For a grain-free version, serve this avocado sauce with spiralized or julienned zucchini or on a bed of spaghetti squash.