Pasta with Avocado Cream Sauce

Post image for Pasta with Avocado Cream Sauce

by Amy Flanigan on August 7, 2012 · 21 comments

Guacamole=love. Cubed up in a salad or lettuce wrap=love. Sliced on a bagel ,BLT, or Panini=love. Whole with just a sprinkle of salt=love, love, luuuu-huv. Oh, my lovely green, buttery avocado…why do I have to be allergic to you? Why? Life really is unfair.

I eat them anyway. The 2 hours of stomach cramps somehow seems worth it. Es muy estupido, I know. 

I’ve had this bookmarked for so long, the fact I said “bookmarked” instead of “pinned” should tell you just how long.

Regardless, I finally made it, and of course it was over the moon. OF. COURSE. Had I just made it a year ago, I could have been enjoying it over and over and over again. Will I never learn?

Pasta with Avocado Cream Sauce
Serves 4-6
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients
• 12 ounces bucatini (also known as perciatelli)
• 5 cloves garlic, to taste
• 1 large lemon, juiced plus lemon zest to garnish
• 2 medium sized, ripe avocados, pitted
• 3/4 cup fresh parsley
• 1 teaspoon salt, with more added to taste
• freshly ground black pepper, to taste

Directions
Bring a large pot of water to boil. Toss in some salt. Cook pasta according to package directions, al dente. Drain, reserving 1/2 cup pasta water.

Make the sauce by placing garlic cloves and lemon juice into a food processor. Process until smooth. Add in the avocado, parsley, and salt.  Process until smooth and creamy.

Pour sauce over pasta, adding a bit of pasta water if necessary to make it looser. Taste for salt. Garnish with lemon zest and black pepper.

(adapted slightly from the fabulous Joanne at Eats Wells With Others)

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{ 21 comments… read them below or add one }

j March 24, 2013 at 12:33 pm

This looks as easy as Easy Sesame Noodles. I’m on it!

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Heather @ Sugar Dish Me February 20, 2013 at 5:33 pm

Just made this. I Googled “Avocado Cream” and surprise! Your blog came up. IT. IS. AWESOME. We looooooved it.

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Amy February 20, 2013 at 6:52 pm

Yay! So glad you enjoyed it…I LOVE this dish. And woohoo that I came up in the search. Sweeet :D

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love cooking August 14, 2012 at 4:29 am

This is easy, fast and delicious. I know that mango also match pasta well, probably can try this with mango too. :)

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Kim August 10, 2012 at 3:39 pm

There isn’t any actual cream in this– you are a foodie goddess. Avocados are one of my top five food LOVES. One day I need to figure out exactly where they fall among lemons and shrimp and strong smelly cheese. Actually, my top five appears to be a salad. Hmm.
Anyway, reading what you go through..I so understand! I would suffer gladly. I think I may add some extra slices of avocado to the toss. I hate I missed your avocado slicer giveaway that time. I’m still on the lookout for one.

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Amy August 10, 2012 at 6:26 pm

*waves wildly* Kim! How I love when you stop by. I do. Lemons and shrimp and strong smelly cheese, oh my. All loves of mine, as well. And yes, slices of avocado to top off the avocado sauce…totally doing that next time. Because there’s no such thing as too much avocado. Well, unless it does land me in the hospital. But even then….

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lo August 8, 2012 at 9:39 am

OK, you got me. Creamy, delicious avocado belongs just about EVERYWHERE at this time of the year. So, why not on my pasta.

Just had a phenomenal avocado poblano soup at a local restaurant the other day. So good.

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Amy August 8, 2012 at 9:46 am

Oh goodness, that sounds devine. Was the base chicken or veggie stock? Served hot or cold? Yum.

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Joanne August 7, 2012 at 12:25 pm

Awww yay! I’m so glad you liked it! I must slightly be allergic to avocados as well because my stomach always hurts after I eat it. I thought it was psychological but maybe not…

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Jenna August 7, 2012 at 10:44 am

You’re allergic to avocado?!? You poor, poor thing. If I were in that boat with you I’d also probably just put up with the cramps too–because avocado is just that good.

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Melissa August 7, 2012 at 6:55 am

I hadn’t had avocado in 4 months and then Sunday for dinner I had quinoa salad with corn, tomatoes and scallions and made Steve’s with chicken and mine with a whole small cubed avocado. Dude. Avocado is like food from heaven. I don’t know if it was going so long without it, but it was like I had never really tasted one before. Sweet, buttery, delicious. Worth the allergy, I’d say.

Of course, problem for me is fitting it in from time to time in meals only meant for me or the mom and sister. Damn Steve’s texture aversion.

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Amy August 7, 2012 at 9:23 am

I feel your pain on that one. Paul’s like that with goat cheese and artichoke hearts, aaaand avocado. So needless to say, he didn’t care for this dish. Haley was indifferent. Trevor liked it. So it’s not something I’ll make often, which is an extreme bummer because I loved it. Solution: halve the recipe and serve it to myself for lunch :D

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The Home Cook August 7, 2012 at 6:07 am

Allergic to avocados??!!?? NOOOOOOO!!!!! I feel so bad for you, lady. That’s just not fair. What a cruel, cruel world.

I’ve seen avocado in pasta a few times now and I just don’t know if I can get behind it. But I’m willing to give it a shot now that I’ve found cheap avocados at the wholesale club.

As an aside, any idea why I would keep getting an error message when I C&P the password? It never works for me the first time and I have to C&P my comment and try a new one.

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Amy August 7, 2012 at 6:32 am

Oh crap balls. I don’t know about the password issues. Some people never have any problems and some do. The only thing that seems to help is restarting your browser or clearing your computer cache. I guess it depends if I’m worth it ;-) I do love hearing from you all…

Re: the pasta. It was so creamy, but without the cream. And it was so flavorful in a way, I wasn’t expecting. If you like avocados, you will like this.

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Andrea August 7, 2012 at 9:28 am

On the C&P comment: do your message first, then go back and do the C&P and press “submit” immediately. If there’s too much time between your C&P and your “Submit,” the password doesn’t get recognized. That has been my experience, at least.

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Amy August 7, 2012 at 9:35 am

Aaaah! Who knew? Well, apparently you Andrea. I will pass this onto the next person who asks…which is often enough. Thanks!

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the wicked noodle August 7, 2012 at 5:56 am

I love that this is a creamy sauce but has no cream in it! I didn’t know you were allergic to avocados; you have my deepest condolences. I don’t know what I’d do without them. And holy gorgeous photo there, girl! Such great detail, I love it!

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Amy August 7, 2012 at 6:25 am

I know! I do love cream, but I love even more that this is creamy without it. It was so healthy, without tasty that way. Win win. And thanks re: the photo. Some food does all the work for us :)

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Nancy L August 7, 2012 at 5:32 am

Oh no!!! You might as well be allergic to chocolate….(OK well maybe not quite that bad). I love avocado on just about anything, but mostly just eat it plain with a sprinkle of salt..I’ll have to give this pasta dish a try.

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Amy August 7, 2012 at 6:23 am

Well, tragic is my daughter having a peanut allergy. But my allergy to avocados is definitely a big fat bummer, for sure! At least it doesn’t land me in the hospital. I’m such a glutton for punishment…

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Eliana August 7, 2012 at 5:14 am

Never thought of using avocado in a pasta sauce but it looks amazing here! Can’t wait to give it a try.

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