Avocado Pasta Recipes

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LINGUINE WITH AVOCADO, TOMATO & LIME

Use guacamole ingredients to make this low-calorie vegan linguine which can also be served cold as a pasta salad. It delivers on flavour and it's healthy.

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 30m

Number Of Ingredients 7



Linguine with avocado, tomato & lime image

Steps:

  • Cook the pasta according to pack instructions - about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
  • Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.

Nutrition Facts : Calories 450 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium

115g wholemeal linguine
1 lime, zested and juiced
1 avocado, stoned, peeled, and chopped
2 large ripe tomatoes, chopped
½ pack fresh coriander, chopped
1 red onion, finely chopped
1 red chilli, deseeded and finely chopped (optional)

AVOCADO CARBONARA RECIPE BY TASTY

Here's what you need: avocado, egg yolk, heavy cream, garlic, lemon, parmesan cheese, bacon, spaghetti, olive oil

Provided by Jody Duits

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9



Avocado Carbonara Recipe by Tasty image

Steps:

  • Blend avocado, egg yolk, garlic, and lemon juice in a powerful blender or food processor.
  • Pulse to blend and add heavy cream gradually. Blend the sauce until smooth and set aside.
  • Cut up strips of bacon and cook in a large pan. Set aside.
  • In a large pot, bring water to a boil and cook the spaghetti according to the package instructions.
  • Drain and coat with olive oil.
  • Add sauce, bacon, parmesan, salt and pepper, stirring until well-combined.
  • Serve and sprinkle with parmesan.
  • Enjoy!

Nutrition Facts : Calories 1242 calories, Carbohydrate 97 grams, Fat 75 grams, Fiber 9 grams, Protein 51 grams, Sugar 6 grams

1 avocado
1 egg yolk
½ cup heavy cream
1 clove garlic
½ lemon, juiced
½ cup parmesan cheese, grated
3 strips bacon
½ lb spaghetti
1 tablespoon olive oil

CREAMY AVOCADO PESTO PASTA

The addition of avocado lends a lovely creamy texture to this pesto. The ripe fruit imparts richness to the sauce, while nutty roasted pepitas add a deep toasty flavor. If you can only find raw pepitas, simply toss them with olive oil and salt, then toast in a skillet over medium-low heat, stirring, until they start to pop and turn golden brown. Shower the dressed pasta with more crunchy pepitas for a nice contrast to the velvety sauce. Leftover pesto can be refrigerated for two days; press the surface with plastic wrap to avoid discoloration (any browned areas on top should be scraped off before using). The pesto also makes a tasty avocado toast, sandwich spread or crudité dip.

Provided by Kay Chun

Categories     dinner, easy, lunch, quick, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9



Creamy Avocado Pesto Pasta image

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
  • Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
  • Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
  • Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.

Kosher salt and black pepper
3/4 cup roasted, salted pepitas, plus more for garnish
1 small garlic clove
1 medium (ripe) avocado
2 tablespoons fresh lemon juice
3/4 cup freshly grated Parmesan (about 3 ounces), plus more for garnish
3 packed cups fresh basil leaves (about 3 ounces), plus more for garnish
1/2 cup extra-virgin olive oil
1 pound fusilli or rotini

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