Meatless Monday: Guacamole Pasta

I love guacamole.  I am usually a purist when it come to the stuff.  Give me an avocado, some lime or lemon juice and salt.  Smash it with a fork and that is it.  I like it chunky, not funky.  Don’t mess with my purist recipe by putting chunks of this or that in it.  I just want those fresh avocados, pale green, creamy and utterly delicious.

     The word usually used above is a caveat to what I have created.  When it comes to guacamole I will accept the onions, chilies, tomatoes, and cilantro that can be seen in so many other recipes and even in restaurants across the nation when it is atop my second favorite guacamole vehicle, pasta.  This recipe is so quick and easy the longest part for me was trying to explain how to cut the avocados.  It literally takes the amount of time to cook the pasta to make the sauce.  Prep the vegetables while the water boils and this dish will be ready in about 30 minutes. Try this recipe instead of chips and guacamole, or instead of a bad-fat alfredo sauce.  It is equally delicious and leaves you satisfied without all the guilt. Serve it up for dinner with a made from scratch margarita for a festive and winning combination.  Que aproveche!

Guacamole Pasta
Recipe by:
  • 2 medium avocados
  • 1 pint cherry or grape tomatoes
  • 1 small red onion
  • 1 large lime zested and juiced
  • 1 bunch cilantro
  • 1 pound favorite pasta shape ( I used cellentani)
  • 1 jalapeno or serrano chili (optional)
  • ¼ cup avocado oil
  • ¼ cup lemon juice
  • salt to taste
  1. Boil water for pasta.
  2. Prepare avocados, washing outer skin and cutting in half. Place knife in center of pit, twisting to remove pit.
  3. Holding half of avocado in palm of hand slice through flesh of avocado with paring knife being careful not to go through the skin beneath. Slice from top to bottom of avocado with cuts about ½ inch apart.
  4. Continue to cut perpendicular to first cuts forming a grid of cuts across avocado. Continue doing this with the three other avocado halves.
  5. Using large spoon scoop out chopped avocado flesh from skin and place in food processor with juice of 1 lime, ¼ cup lemon juice and ¼ cup avocado oil. Season with salt to taste. Pulse until thoroughly combined and mixture is thick and creamy.
  6. Slice cherry tomatoes into fourths or if using grape tomatoes in half and set aside.
  7. Finely dice red onion and jalapeno, and chop cilantro. Set aside.
  8. When water is boiling cook pasta according to package directions. Drain.
  9. Pour avocado mixture over hot pasta, stirring to combine.
  10. Add fresh chopped tomatoes, onions, and jalepeno.
  11. Plate garnishing with cilantro and lime zest.



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