Creamy Avocado Pasta
Creamy avocado pasta can be an easy dinner when you’ve got extra avocados on your hands.
There are many human emotions I feel are overdone and often over-exaggerated but I can comfortably say I love avocado.
Before seasoned avocado toast became the new IG worthy craze, I was in diapers with two teeth quite content with just an avocado and a piece of bread or pelau. Lawd, look how I’m telling you the key to my heart. Yet this year, I’ve found that not even the above could satisfy my craving, after finding my new supplier (lol I know how this sounds but if you know how fast I go through these babies, it can only be called an addiction) of local, creamy avocados. It’s great having guacamole or a half on the side of whatever you’re eating. It’s even better when you can find other ways to make avocado the star.
This pasta was so easy to make, taking under 25 minutes to serve this side dish.
Ingredients
- 1 medium sized avocado
- 2 tbsp oil
- 1/3 cup full cream
- 1 tsp white pepper
- 1/2 medium onion
- 1 clove of garlic
- 2 tbsp fresh or dried basil
- 1 tbsp lime juice
- salt to taste
- Parmesan cheese, optional (3 tbsp)
- Pasta, 250 g
- Special Equipment: Food Processor
Instructions
Place the pasta to cook in boiling water.
Add the rest of the ingredients except the pasta to a food processor, pulse until smooth.
Strain pasta when al dente.
Toss the pasta in the avocado mixture.
Serve warm.
Notes
For pastas, I find they can easily absorb sauce especially if you are going to use it later than right away. Make extra sauce if this also happens to you. Avocado browns after exposed to air, if being served later, the pasta may become dark in colour.
