Pasta Guacamole

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This pasta guacamole is the creamiest, most delightful pasta dish. With just a few ingredients, you will have dinner ready in about 15 minutes.

Really! Bringing the water needed for the spaghetti to a boil is the longest task. Once you have that, your pasta guacamole will be ready in no time.

This pasta with avocado is my daughter’s favorite noodle dish. She adores avocado (we all do, but she loves it more than all of us put together). So, whenever I ask what she would like me to cook is something like pasta guacamole, ground beef with avocado or just avocado sprinkled with lemon juice and salt eaten directly from the shell.

Ingredients for the best guacamole

Avocado:

• Ripe, creamy, beautiful avocados.
• You might need to buy them a few days in advance and let them ripen on the counter.

Tips for buying avocado:

• Make sure that there are no indentations on the skin, they mean that the avocado is bruised and the flesh will be brown and pretty bad tasting underneath.
• If the bruise is not large and you intend to use the avocado immediately, you can cut that out and everything will be fine. However, if you keep the avocado for a couple of days, the bruise will become large and you might have to throw the whole thing away.
• Feel it: ready-to-eat avocados will be soft but not mushy.
• If you feel that there is some space between the skin and the flesh, leave it, it means that it is already bad inside.
• Keep ready-to-eat avocado refrigerated. If it is still rather firm, leave it on the counter and feel it every day.

Tomatoes:

• I recommend using Roma or plum tomatoes, they have fewer seeds and are less watery than other tomato sorts.
• 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:

• Red onion, lime juice, garlic, cilantro, red chili flakes, salt, and pepper. And pasta.
• The jalapenos are nice but optional. I can’t often buy them around here, so I tend to leave them out or use pickled jalapenos to garnish the pasta dish.
• For a different flavor, you could replace the cilantro with basil. I do that when serving this avocado pasta to people who loath cilantro, I know plenty of them.

How to make?

• 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.
• Remove the skin and the pit of the avocado. Mash the flesh with a fork or blend it with an immersion blender.
• Add olive oil, grated garlic cloves, lime juice, chopped cilantro, chili, salt, and pepper. Mix well.
• Drain the pasta.
• Mix with the sauce, finely chopped onions, and tomatoes. Garnish with cilantro.

How to serve?

• 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 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.

More simple pasta dishes

Pasta Guacamole

This pasta guacamole is the creamiest, most delightful pasta dish. With just a few ingredients, you will have dinner ready in about 15 minutes.

5 from 1 vote

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Course: Pasta and Rice

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Calories: 610kcal

Author: Adina

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Ingredients 

• ▢ 400 g/ 14 oz spaghetti or other pasta shapes
• ▢ 2 ripe avocados
• ▢ 2 tablespoons olive oil
• ▢ 2 garlic cloves
• ▢ 2 tablespoons lime juice more to taste
• ▢ ½ teaspoon red chili flakes more or less to taste
• ▢ 2 tablespoons chopped cilantro more to taste (Note 1)
• ▢ fine sea salt and black pepper
• ▢ ½ small red onion
• ▢ 1 large or 2 smaller roma/plum tomatoes Note 2
• ▢ 1 small jalapeno Note 3

Instructions

• Bring the pasta water to a boil. Add salt generously and cook the pasta according to the packet’s instructions.
• In the meantime, halve, seed, and peel the avocado. Mash it with a fork or blend it with an immersion blender.
• Add the 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 adjust the taste with salt, pepper, and more lime juice to taste.
• 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.
• 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.

Notes

1. Add cilantro to taste, some people don’t like it at all. It can be replaced with basil for a different flavor.
2. About 1 cup when finely chopped.
3. To taste and optional. If unavailable, you can replace it with a few slices pickled jalapeno, which will be added to the dish together with the onions and tomatoes. Or just leave it out completely.

Nutrition

Serving: 1/4 of the dish | Calories: 610kcal | Carbohydrates: 87g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Sodium: 312mg | Fiber: 11g | Sugar: 5g

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