Avocado Pasta


My youngest daughter loves avocado in all its forms, my eldest is more selective, and prefers hers mashed with salt and lime juice and served on a beany chilli… Either way, I thought I was onto a winner with this pasta dish, linguine and creamy avocado, how could I go wrong? But sadly, my first attempt at this did not go to plan, both daughters, even the avocado lover, turned their noses up… It’s bitter mummy.  And she was right.

The raw garlic and the over confident use of lemon juice was too aggressive and took over the creamy subtlety of the beautiful avocado, and there was no beany chilli to balance the flavour.  This dish would take a little more careful alchemy than I had first anticipated.  I have chosen here to substitute the garlic with the milder flavours of chives or spring onions.  Whichever you choose, make sure you taste as you go, and you’ll get a good balance of flavours out of these simple, fresh and mostly raw ingredients.

… And when you get it right… well, this dish is beautiful, creamy and simple with fresh flavours.  It feels rich and luxurious without being heavy and you can enjoy it knowing that everything you’re eating is good for you!

These ingredients are typically things you may have stocked in your kitchen anyway and this whole meal takes little longer than the pasta takes to cook.

So dust off your blender, and give it a go.

Serves 4

  • 2 ripe avocados* (£2.50)
  • Juice of 1/2 a lemon (25p)
  • 2 tbsp of olive oil (20p)
  • 2 sliced spring onions or a handful of chives. (20p)
  • 3-6 tbsp of yeast flakes  (36p)
  • salt and pepper
  • 1/2 tsp of chilli flakes (optional) (5p)
  • 250g of pasta (I used whole wheat linguine) (80p)

20160113-184004.jpgSimply boil the pasta in a large pan of water, while this is happening put all the other ingredients in a blender and blend until smooth.  I would recommend you be cautious with the spring onion and lemon juice to start with, adding them little by little and tasting as you go.  Because this sauce is raw, the flavours will remain vibrant and strong, and the sauce may turn bitter if you add too much.  If the sauce looks too thick, ladle some water from the pasta into the blender to slacken it up a little.

Once the pasta is cooked, drain it well and pour it back into the hot pan, pour on the sauce and toss the pasta and sauce together to coat it well.  The sauce will warm through as you do this.

The sauce ends up a beautiful fresh vibrant light green!
Cavolo nero and rainbow chard from the garden, the last few plants hanging on in before the frosts really hit. I tossed this into the boiling water at the last minute to wilt through.

You could add some green veg to the boiling pasta in the last few minutes to add extra taste, nutrients and bulk to this meal. Broccoli, kale, sugar snap peas, whatever’s in season and to hand, or you could toss quartered cherry tomatoes into the dish at the end for a pop of colour and sweetness.


This simple dish works out at only £1.09 a portion, so it’s frugal, as well a super easy, super quick and luxuriously tasty.


*  You could substitute one of the avocados for 200g of silken tofu, which also gives a lovely smooth texture.  Either version is really good and packed with protein.



6 Comments Add yours

  1. Diana Valka says:

    I’m definitely going to try your avocado dish. It looks yummy. 😊

    Liked by 1 person

    1. It wasn’t an immediate hit with the girls, I hope you get it right first time! x


  2. millietan87 says:

    Yum! I think I’ll give this a go with aspen for her baby led weaning. And me

    Liked by 1 person

    1. It’d be perfect for small hands!

      Liked by 1 person

  3. I need to try this!

    Liked by 1 person

    1. Let me know what you think if you give it a go 🙂


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