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Creamy Avocado Pasta Recipe

Byamazingfoodstv


Creamy Avocado pasta – quick and easy recipe. only 15-20 minutes and you have delicius pasta meal. If you want to make it vegan just don’t use the parmesan cheese and you have tasty vegan pasta dish.

Printable Version:

More easy lunch recipes:
Shepherd’s Pie:
Healthy Tuna Patties:
Honey Soy-Glazed Salmon:
Vegan Beetroot Patties:
Garlic shrimp:

Ingredients:
2 avocados, ripe
300g (10.58oz) spaghetti
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1/4 cup pine nuts + for topping
1/4 cup fresh basil
2 garlic cloves, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Parmesan (optional)

Directions:
1. Put peeled avocados, lemon juice, olive oil, pine nuts, crushed garlic cloves, basil leaves, salt and pepper in a food processor. Blend until smooth. Set aside.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain the pasta and transfer to a large bowl. Keep 1/4-1/2 cup of the cooking water.
3. pour the avocado sauce to the pasta. Add 1/4 cup (or more) cooking water to the bowl and stir until combined. Serve immediately.
4. Top with grated parmesan (optional).

KITCHEN EQUIPMENT:
Shun Classic 8-Inch Chef’s Knife:
Food Processor:

VIDEO GEAR:
Canon 80D:
Sigma 17-50mm f/2.8 Lens :
Manfrotto Tripod:

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32 Comments

  13. I made "creamy" avocado pasta today and I'm impressed!
    I also combined recipes from other vids as well. Here is the recipe I want to share with you 😉

    (Please adjust your recipe to your personal preference. I live in Asia and don't eat creamy pasta very often so you may like it creamier and richer than me)

    Portion: 2 servings

    Cream Ingredients:
    – 1/3 of a big avocado
    – Full fat/ semi skimmed milk to smooth the consistency (I don't think adding heavy cream is good because the avocado is already rich and thick and I was right)
    – Pasta water (add this more than the milk to tone down the richness)
    – 1.5 clove of garlic (this is crucial! Garlic helps balance the richness a lot! If you normally love garlic I recommend adding 2. If not, I think just a clove is fine)
    – 3-4 basil leafs (I'd add more next time cos I cannot taste them even a bit)
    -1/6 of lime (it's hard to find lemon here. /// I recommend adding a bit more than 1/6)
    – Around 7-8 pieces of peanuts (I find this a bit too rich, next time I'd reduce the amount to 4-5 Anyways it gives the dish a better taste!)

    While blending, I forgot to add pasta water to the cream sauce which I regret so I added it to the list so you won't forget like me. The finished cream is a bit too thick and rich for me when I eat it with pasta.
    I blended until everything is smooth and added half of the peanuts later because I love their crunches in my mouth 🙂

    I combined and seasoned with these:
    – Cooked cicken breast with no skin and fat
    – Egg yoke (I don't think this is essential for me)
    – Slices of cherry tomatoes (crucial!!)
    – Salt
    – Pepper
    – A TINY bit of soy sauce
    – Parmesan cheese (necessary)

    Hope you can learn from my experience!

  23. I didn't have pine nuts so I just used garlic, lemon, cheese and ham. While the after taste was nice, the first was absolutely disgusting for me, but I guess it depends on the person eating because I have seen many comments that liked this recipe. Have a nice day y'all

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