Avocado Pasta – creamy deliciousness
I looked at this recipe and thought: You gotta be kidding! A raw, cold avocado pasta sauce? Made with very little ingredients?
But the two ripe Has avocados were winking at me. Either this or avo toast for breakfast. And I am delighted that I did it. The entire recipe took as long as the pasta took to cook. 8 minutes. Talk about fast food, all ye junkies! Cannot be better than this.
The secret of this recipe is freshness. I had a good bag of fresh basil – with some spectacular thick stalks. I had two perfectly ripe avocado. I had bought fresh garlic this afternoon. And I had excellent extra virgin olive oil from Italy. (Never, but never skimp on your olive oil!)
The one thing I learned from my grocer is to buy Has avocado. For some reason, they ripen from the centre out, which means that when it is soft to the touch, it is perfectly ripe. Other avocado apparently do the opposite. It ripens inwards, which means that when soft, it is still unripe in the centre. Also, the Has has a smaller pip and more flesh, which is what you want here.
The pasta is equally important. Buy good quality imported Italian pasta. It will easily cook “al dente” – “with a bite” – which is soooo much better than cooking something that suddenly falls apart and becomes a stodgy mess. You need bite here, trust me. I used large penne for this dish, as I wanted surface area to cover with all that creamy green goodness. For me, spaghetti woudl not have worked as well, but you are welcome to try. Post some feedback on how it worked out.
- Food processor
- 2 medium Has avocado
- 1 cup fresh basil
- 2 medium garlic cloves
- 1 Tbsp Lemon juice
- ½ tsp salt
- 1 tsp freshly ground black pepper
- 2 Tbsp olive oil extra virgin
- 500 g large penne Italian imported
- Put on the pasta water with lots of salt (2 liters)
- When boiling, add the pasta
- Now start making the sauce. It's that quick.
- Half the avocados, spear the pip with the point of the knife and twist out
- Scoop the flesh into the food processor
- Add the lemon juice and the salt
- Roughly chop the cloves of garlic and add. Add the black pepper
- Add the fresh basil - chopped roughly
- Switch on the food processor. Let it work to a smooth and creamy sauce that should be ready when the pasta is cooked
- Drain the pasta in a colander. Keep a cup of cooking liquid. Add back into the pot
- Scoop the green sauce out and add to the pasta. Stir it in to cover the pasta well.
- The dish should be warm and appetizing. Serve immediately
- You may (if you are not Vegan) add some freshly grated Parmesan cheese on top of the dish. Your choice. Delicious either way