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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Pasta and Rice
Cuisine: Mexican
Servings: 4
Calories: 610kcal
- 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
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.
- Add cilantro to taste, some people don't like it at all. It can be replaced with basil for a different flavor.
- About 1 cup when finely chopped.
- 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.
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