This guacamole pasta is the creamiest, most delightful pasta dish. You will have dinner ready in about 15 minutes with just a few ingredients.
The longest task is bringing the water needed for the spaghetti to a boil. Once you have that, your guacamole pasta will be ready quickly.
This pasta with guacamole is my daughter's favorite noodle dish. She adores avocado. So, whenever I ask what she would like me to cook, she usually requests pasta guacamole, ground beef with avocado, or avocado sprinkled with lemon juice and salt eaten directly from the shell.
Pasta in Coconut Milk Sauce and Cream Cheese Pasta are also family favorites.
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Recipe ingredients
Avocado: Ripe, creamy, beautiful avocados. You might need to buy them a few days in advance and let them ripen on the counter. Try this Spicy Avocado Spread for Bread, too.
Tomatoes: I recommend using Roma or plum tomatoes; they have fewer seeds and are less watery than other tomatoes.
- If you use other types of tomatoes, make sure you remove the seeds and all their inner liquid. You might even want to gently pat them dry inside with kitchen paper.
Other ingredients: Pasta (any type), red onion, lime juice, garlic, cilantro, red chili flakes, salt, and pepper. The jalapenos are nice but optional.
Variation: For a different flavor, you could replace the cilantro with basil.
See the recipe card for full information on ingredients and quantities.
How to make pasta guacamole?
- Step #1: Start by bringing the noodle water to a boil. Add salt generously and cook the spaghetti (or other sorts). While the noodles are cooking, make the guacamole.
- Step #2: Remove the avocado's skin and pit.
- Step #3: Place the pieces in a bowl. Add olive oil, grated garlic cloves, lime juice, chopped cilantro, chili, salt, and pepper. Mash with a fork or blend it with an immersion blender.
- Step #4: Drain the pasta. Mix with guacamole, finely chopped onions, and tomatoes. Garnish with cilantro.
Buying good avocado
Check for indentations on the skin, as they indicate bruising, which causes brown, bad-tasting flesh. If the bruise is small and you plan to use the avocado right away, you can cut it out. However, if you keep it for a few days, the bruise may worsen, and you might need to discard it.
A ripe avocado should be soft but not mushy. If there’s space between the skin and flesh, it’s bad inside. Keep ripe avocados refrigerated, and if they’re still firm, leave them on the counter, checking daily.
Check out Mexican Deviled Eggs with Guacamole or Mozzarella Tricolore Salad.
How to serve avocado pasta?
The pasta guacamole is best served immediately. You could sprinkle the dish with some Parmesan if you like. It tastes great, but it is optional. Serve with a green salad.
If you have leftovers, store them in an airtight container in the fridge for 1-2 days. Keep in mind that the avocado sauce may turn a little brown.
If you would like to have meat on the side, try the cast-iron chicken breast, cast-iron pork tenderloin, or some baked chicken drumsticks. Beef tagliata or any other steak would be great as well.
Guacamole Pasta
Ingredients
- 14 oz spaghetti or other pasta shapes, 400 g
- 2 avocados ripe
- 2 tablespoons olive oil
- 2 garlic cloves
- 2 tablespoons lime juice more to taste
- ½ teaspoon red chili flakes more or less to taste
- fine sea salt and black pepper
- ½ small red onion
- 1 large or 2 smaller roma tomatoes or plum tomatoes, Note 1
- 1 small jalapeno Note 2
- 2 tablespoons cilantro chopped, more to taste, Note 3
Instructions
- Cook pasta: Bring the pasta water to a boil. Add salt generously and cook the pasta according to the packet's instructions. Meanwhile, make the guacamole.14 oz spaghetti/ 400 g
- Prepare avocado: Halve, peel the avocado, and chop it roughly. Place the pieces in a bowl.2 avocados
- Make guacamole: Add olive oil, grated garlic cloves, lime juice, red chili flakes, and finely chopped herbs (save a few leaves for garnishing the dish). Mix well and mash with a fork or the immersion blender. Adjust the taste with salt, pepper, and more lime juice to taste.2 tablespoons olive oil + 2 garlic cloves + 2 tablespoons lime juice + ½ teaspoon red chili flakes + fine sea salt and black pepper
- Prepare other ingredients: Finely chop the onion. Halve and remove the seeds from the tomatoes, chop them very finely as well. Chop the jalapeno if using. Set aside.½ small red onion + 1 large or 2 smaller roma tomatoes + 1 small jalapeno
- Combine: Drain the pasta. Mix with the guacamole sauce. Adjust the taste with more salt and pepper, if necessary.
- Add the chopped onion, tomatoes, and jalapeno and combine. Garnish with a few cilantro leaves. Serve immediately.2 tablespoons cilantro
Notes
- Tomatoes: You will need about 1 cup of finely chopped tomatoes.
- Jalapeno: It is optional, and you can use it to taste. If unavailable, you can replace it with a few slices of pickled jalapeno, which will be added to the dish with the onions and tomatoes. Or just leave it out completely.
- Add cilantro to taste. Some people don't like it at all, and it can be replaced with basil for a different flavor.
mjskitchen says
What an easy and delicious looking meal! I can see why it's your daughter's favorite pasta dish. It could easily become mine as well.