This Pasta with Avocado Cream Sauce is mouthwateringly delicious, simple, and is ready in under 20 minutes! A great weeknight meal for the whole family.
Course: Main Course
Keyword: avocado, pasta
Avocado Cream Sauce
2ripe avocadospeeled, pitted and chopped
100-120mLfresh cream(approx. ⅓ to ½ cup) see notes for vegan
handfulfresh parsleyor cilantro
juice from 1-2 limesor juice of 1 lemon
¼ to ½smallchilli pepperor ¼ to ½ tsp. dried chilli (optional)
salt and pepperto taste
120mLreserved pasta water(½ cup)
150gcherry tomatoesor plum/grape tomatoes, halved
freshly grated parmesan cheese
Boil pasta in salted water until al dente. Reserve ⅓ to ½ cup of pasta water before draining pasta. Whilst the pasta is boiling, prepare the avocado mixture.
Place avocados, garlic, lime juice, chilli (if using), parsley (or cilantro) in a food processor. Start by adding around 100 mL (⅓ cup) of cream and blend for 1-2 minutes until smooth. If the mixture is too thick, add 1-2 tbsp. of cream. Season with salt and pepper to taste.
Heat olive oil in a small saucepan and saute cherry tomatoes for 5-6 minutes until softened and slightly browned. Set aside.
In a large clean saucepan (do not use the same saucepan used for tomatoes or the sauce will turn brown), place blended avocado mixture and ⅓ to ½ cup of reserved pasta water. Stir well and bring to a simmer (1-2 minutes).
Toss in cooked pasta and coat well with sauce. Serve with freshly grated parmesan cheese and cherry tomatoes.
To make this vegan, switch heavy cream with coconut milk or coconut cream and eliminate parmesan cheese.