Quick and Easy Avocado Pasta Recipe
Avocado pasta is fast, fresh, and simple. The longest part of this recipe is cooking the pasta. The avocado sauce is made in minutes. If you do not have a Microplane grater to grate garlic, mince the garlic very finely before adding to the sauce. Choosing avocados can be a little tricky.
Avocado pasta is fast, fresh, and simple. The longest part of this recipe is cooking the pasta. The avocado sauce is made in minutes. If you do not have a Microplane grater to grate garlic, mince the garlic very finely before adding to the sauce. Choosing avocados can be a little tricky.
- Carbohydrate 36.52311298526 g
- Cholesterol 41.390303726 mg
- Fat 8.7322280626 g
- Fiber 3.73574991881847 g
- Protein 7.68826212522 g
- Saturated Fat 1.262897871536 g
- Serving Size 1 1 Serving (138g)
- Sodium 58.554752012 mg
- Sugar 32.7873630664415 g
- Trans Fat 0.909978260657999 g
- Calories 249 calories
Step-by-step
- Bring a pot of salted water to the boil and cook pasta according to package directions. Once cooked, reserve 1/2 cup of hot pasta water then drain pasta.
- Mash avocado in a large bowl. Stir in the garlic and lemon juice then season with salt and pepper, to taste.
- Stir in a 1/4-cup of the reserved pasta water. Add pasta, tomatoes, and green onion then toss until the sauce coats the pasta. If the sauce is too thick, add a little more pasta water.
When ingredients are limited to raw produce and boiling water, achieving a creamy mouthfeel without dairy relies entirely on mechanical emulsification and thermal control. Raw garlic contains volatile sulfur compounds that taste intensely sharp unless blunted by acid or fat, making the simultaneous addition of lemon juice and mashed avocado essential for rounding out the pungency before the mixture encounters the heat of the starch. If the avocado yields only slightly to firm thumb pressure, let it sit at room temperature in a paper bag with a banana for twenty-four hours to accelerate ripening ethylene production.
Starch molecules suspended in the reserved cooking water act as a crucial binding agent, preventing the fats in the puréed fruit from breaking down into an oily slick when exposed to hot noodles. Pouring a quarter-cup of the starchy liquid directly into the bowl creates a glossy coating that clings to ridged shapes like penne far better than plain tap water ever could. Fresh citrus juice prevents enzymatic browning by lowering the pH level, whereas bottled lemon juice introduces metallic off-flavors from preservatives that dull the brightness of the raw tomatoes and green onions.
Tossing the hot noodles rapidly ensures the residual heat warms the sauce just enough to take the raw edge off the garlic without cooking the avocado, which turns bitter if overheated.
