A creamy avocado sauce that’s made very simply in a blender with the fresh tangy taste of coriander and lime, and a hint of spice from chili flakes and garlic. 5 minutes flat from start to finish, as a result this might just become your new go to sauce!
Avocado may not be something you’d considered as a pasta sauce. My staple tomato sauce is probably my go to. You also have creamy sauces, olive oil based sauces, and pesto of course. But trust me, if you are an avocado lover and bored of avocado toast and guacamole (impossible, I know) you might want to give this a go!
What type of pasta to coat your creamy avocado sauce with?
Whatever type you like. You can do spaghetti like I did, penne, farfalle. Try using whole wheat, and I bet you won’t even be able to tell the difference. This is such an easy recipe that you can just use everyday pantry ingredients and throw whatever pasta you have in and you’ll be just fine.
They are an intense source of energy and good fat. High in the good calories (not the ones that cause you all sorts of trouble). Avocados are a great source of several vitamins, and can improve digestion. They are heart healthy, good for vision, and can help boost your immune system. They are also delicious and conveniently packaged in one little oval shaped parcel. Probably best of all, they are super filling.
How do I make this pasta sauce?
It’s literally as easy as placing all the ingredients in the blender and blending them up. I like to reserve a little pasta water when draining my cooked pasta in case I want to thin the sauce a little. Next time you need a quick meal and are in a food rut, do try this out!
Creamy Avocado Pasta
- 200 g pasta (I used whole wheat spaghetti) (7 oz)
- 1 large avocado, pitted and scooped out of shell
- 1 lime, juiced
- 2 cloves garlic
- 1/4 cup coriander (cilantro)
- 1 tbsp good quality olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- pinch red chili flakes optional
- 2 tbsp toasted pine nuts optional
- Cook your pasta according to package instructions. When draining the cooked noodles, reserve some of the pasta water in case you want to thin your avocado sauce.
- Place all the remaining ingredients in a blender (avocado, lime juice, garlic, coriander, olive oil, salt, pepper, red chili flakes if using, and toasted pine nuts if using). Blend until smooth and creamy.
- Toss the cooked pasta with the avocado sauce. If it’s too thick for your liking, add a little of the reserved pasta water and toss to combine.
- Serve immediately and top with extra pine nuts and red chili if desired.