Spaghetti with creamy avocado sauce

If you like guacamole or avocado toast, this dish is for you!

Pasta is definitely a go-to meal in our house but after a winter’s worth of rich, heavy sauces, I wanted to lighten things up a little for spring and summer. This delicious dish takes less than 15 minutes to prepare and is so packed with flavour and goodness that we’re now craving it often. The secret trick of adding some of the starchy pasta water to the guacamole-like mixture is what makes it the sauce super creamy; it also serves to keep the avocado from going brown. While we enjoy eating it warm, the leftovers are just as delicious right out of the fridge and keep well for several days. I highly recommend making a double batch.

Ingredients

  • 8 ounces (225 g) uncooked spaghetti
  • 1 large or 2 medium ripe avocadoes
  • 2 cloves garlic, peeled and minced
  • 1/3 cup (90 mL) good quality olive oil
  • 1/4 teaspoon (1.25 mL) chili powder (or to taste)
  • 3 tablespoons (45 mL) of freshly-squeezed lemon juice (or more, to taste)
  • 1/2 teaspoon (2.5 mL) white sugar
  • salt and black pepper, to taste
  • 1 cup (250 mL) halved cherry tomatoes
  • 2 teaspoons (10 mL) olive oil
  • freshly ground Parmesan (omit for vegans)
  • minced fresh chives or parsley

Method

  • Bring a large pot of water to the boil. Add 1 teaspoon (5 mL) of salt, then add spaghetti. Cook until al dente (tender-firm).
  • While the pasta cooks, put the minced garlic and 2 tablespoons (30 mL) of the olive oil in a small, microwave safe bowl. Heat on medium power for 45 seconds to partially cook the garlic.
  • Scoop out the avocado flesh and put in a food processor or blender. Add the minced garlic in oil, remaining 4 tablespoons (60 mL) of oil, chili powder, lemon juice, sugar, salt and pepper. Process or blend until smooth, scraping down sides once or twice, then taste and adjust seasonings to your preference.
  • Also while the pasta cooks, put the halved tomatoes in a small bowl. Drizzle with the 2 teaspoons (10 mL) of olive oil and sprinkle with salt and pepper; toss to combine and set aside.
  • When the pasta is cooked, scoop out 1/4 cup (60 mL) of the cooking water then drain the noodles.
  • Add the reserved pasta water to the avocado mixture and blender until smooth.
  • Place hot cooked spaghetti in a serving bowl and pour the sauce over it and then toss to coat evenly.
  • Scatter seasoned tomatoes on top and sprinkle with Parmesan and chives. Serve immediately.

Serves 3 – 4 and can easily be doubled.

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in Pasta, vegan, Vegetables, vegetarian and tagged , , , , , , , , , , , . Bookmark the permalink.

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