If there’s one thing I can eat over and over in the summer, it’s avocados. I could (almost) eat one every night for dinner. So then, please explain why it took me so very long to jump on the avocado pasta bandwagon?
Avocado combined with pasta has been on food blogs for years, and I completely ignored the whole thing. And then I didn’t, and am now a convert. Yep, my 2015 Favorite Meal of the Summer is definitely Avocado Pasta!
Go find a fresh slightly-squeezy avocado if you would, please. Not too squeezy – the avocado should just give way when you pinch, but remain firm. Too much squish and that avocado is nothing but brown mush. Blech.
While you’re at the market, grab a lemon and some fresh basil. A clove or two of garlic if you please. And I’m sure you’ve got salt, pepper, and some kind of pasta at home, right? Good, because that’s all you need.
Perhaps the best thing about avocado pasta is that it’s so fast to prepare: 30 minutes – but only because you’ve got to wait around for the water to boil. If it wasn’t for the water, this would be 15 minutes from start to mouth.
And, I did not create this recipe. Nope. Total credit goes to Angela the Oh She Glows blog – this is her invention, and I’m ever so thankful that she created the recipe. I mean, come on – look at this sauce:
Not that I haven’t tried fussing with the flavors. I tried mixing in cumin, cooked chicken, cilantro instead of basil, garlic chives instead of garlic, lime instead of lemon. Not a single one worked nearly as well as the original.
A couple words of warning. This makes enough for me for one meal, and I eat like a bird. There might be enough for two people, if said people want more pasta than avocado sauce. Personally, I want all the sauce for myself. And besides, it’s not the kind of meal you could reheat tomorrow. Nope, it’s best devoured right there, in the kitchen, ASAP.
Second word of warning. It can be perky. Not in a jalapeno hot, but perky from the fresh garlic and lemon way. You’ll know you’ve got it right when it’s silky and smooth, and you can’t stop eating it.
Look, if you’re already a lover of avocados, prepare to fall in love all over again.
- 9 oz pasta
- 1-2 cloves garlic
- ¼ cup basil
- 1-2 T fresh lemon juice
- 1 T olive oil
- 1 avocado
- 1 T water (or more)
- Salt and pepper to taste
- Lemon zest for garnish, optional
- Bring a pot of water to boil, add salt, then pasta. Cook until al dente, then drain and return to the pot.
- While the pasta is cooking, prepare the sauce. Combine garlic, basil, lemon, avocado, and water in a food processor and whir until as smooth as you'd like it to be. (I like silky smooth.) Test, add salt, pepper, and more water if needed.
- When the sauce makes your taste buds dance, pour over hot pasta and stir to combine. Garnish with lemon zest if you remember; I never do.