A good way to save those avocados that are almost too ripe! This creamy, spicy pasta is a great change up from a more traditional pasta sauce. The extra avocado preserve can also be stored in an airtight container and used to spread on toast, eggs, or as a salad topping.
Total Time
30min
0.0
0 Ratings
Author: Chef's Opinion
Servings:
4
Ingredients
•
2
Large
Avocados
•
1/2
cup
Extra-Virgin Olive Oil
•
1 1/4
Lemons
, juiced
or Lime Juice
•
1
Tbsp
Chili Paste
•
1
tsp
Garlic Paste
•
to taste
Salt
•
1/2
cup
Fresh Cilantro
, finely chopped
•
8
oz
Fusilli Pasta
•
1
splash
Maggi Seasoning
•
4
Tbsp
Pecorino Romano Cheese
, freshly grated
•
to taste
Sambal
(optional)
Cooking Instructions
1.
To make avocado preserve: Remove the flesh Avocados (2), and place in a bowl. Add Extra-Virgin Olive Oil (1/2 cup), juice from Lemons (1 1/4), Chili Paste (1 Tbsp), Garlic Paste (1 tsp), and Salt (to taste).
2.
Add Fresh Cilantro (1/2 cup), mash all ingredients coarsely together, then check/adjust seasoning.
3.
Cook Fusilli Pasta (8 oz) al dente according to package directions. Drain, and reserve 1 cup of the pasta water.
4.
Add 1 cup of the avocado preserve and Maggi Seasoning (1 splash) and mix well.
5.
Add Pecorino Romano Cheese (4 Tbsp).
6.
Mix well, check and adjust seasoning if needed. If it's too dry, add some of the cooking water, top with more cheese. Add the Sambal (to taste) on top if desired.
Nutrition Per Serving
CALORIES
621
FAT
44.1 g
PROTEIN
11.1 g
CARBS
52.3 g
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