We first tried avocado pasta in a mod Japanese izakaya in New York and wore blown away by how good this simple dish tasted. Just a handful of ingredients and boom! An umami, healthy one-dish meal with a buttery mouthfeel. The rich, creamy fruit — yes, it’s a fruit — is high in fat (the good kind that’s fabulous for your heart and keeps you feeling full longer) and is packed with nutrients like vitamin C and carotenoids (good for the eyes), as well as fibre. Most importantly, it's yummy, especially mashed and tossed with pasta to form a naturally creamy sauce.
Avocado Pasta Recipe
Serves 2 as an appetiser
2 tsp salt
1 large avocado (or 2 small ones)
1 small garlic clove, crushed
½ a lemon
1 tbsp light soy sauce
a sprinkle of furikake (Japanese seasoning, available at supermarkets)
1. Bring a large pot of water to a rolling boil. Add the salt and spaghetti and cook according to packet instructions.
2.While the pasta is cooking, slice the avocado, discard seed, scoop out the flesh and place into a bowl with garlic and a generous spritz of lemon juice. Mash to mix with a fork or use a hand blender to blitz it into a rough puree.
3. When the pasta is cooked, remove a cup of the pasta cooking water and set aside.
4. Drain the pasta and add to the bowl of avocado. Add the soy sauce and toss to mix evenly, adding a little of the pasta water if the mixture seems too dry.
5. Taste and add more soy sauce if necessary. Serve immediately, sprinkled with some furikake.