Ingredients
8 ounces dry pasta
1 large ripe avocado
1 medium tomato, diced
1 green onion, finely sliced
1/4 teaspoon finely grated garlic
Juice from 1/4 lemon
Salt and freshly ground black pepper, to taste
1/2 cup reserved hot pasta water (use as needed)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- Mash avocado: Scoop avocado into a large bowl and mash with a fork until creamy, leaving a few small chunks if desired.
- Flavor the sauce: Add garlic, lemon juice, salt, and pepper to the mashed avocado. Mix well.
- Thin the sauce: Stir in about 1/4 cup of hot pasta water until smooth and creamy. Add more if needed.
- Combine: Toss cooked pasta, diced tomato, and green onion into the avocado sauce. Mix until evenly coated, adding more pasta water if too thick.
- Serve: Plate immediately and enjoy warm.
Notes
- Eat immediately for the best color and flavor—avocado browns quickly.
- Fresh lemon juice helps slow browning.
- This recipe works with any pasta shape, gluten-free pasta, or even veggie noodles.
- Can also be served chilled as a summer pasta salad.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop, No-Blend
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3 g
- Sodium: 160 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
