creamy avocado pasta.


Long before the avocado craze and seeing fifty ways of serving up avocado toast on your Instagram feed, this exotic fruit was always sold in abundance at the supermarket. I remember having a serious obsession with making my own open face avocado and sundried tomato sandwiches over a toasted ciabatta roll. It was my go-to lunch and I would never tire of it for the longest while. My beloved open faced sandwiches, I haven’t reached out for one in awhile but ripe with many health benefits, the avocado is still worth cutting into after awhile.

If you could cut into it.

As of late, it hasn’t been the easiest to find avocadoes nor have they always been ripe. Before you decide to give up on that avocado craving, think again as there’s still a few quick and easy options to get your grocery fresh little avocado to ripen real quick. I have three very effective ones.

  • The paper bag – The one most of us know about this one. Grab one you have lying around and put your avocado inside with a tomato and a banana. Why a tomato and a banana? They all emit ethylene gas which will cause the avocado to ripen quickly. Seal the bag and wait ten minutes.

Don’t have a paper bag? Okay, grab some tin foil and preheat your oven to 200 degrees.

  • Slice open a avocado and wrap it in tin foil. Put it on a baking sheet and bake for twenty minutes or until soft.

Don’t want to turn on your oven?

  • Slice open an avocado and put it on a paper plate. Microwave on high for two minutes. This will change the taste somewhat of the avocado but not by the most but it will be softened and very hot so grab a potholder before holding. Ouch!

This time, I am craving avocado pasta. I tried making pasta once before but wasn’t too impressed. The second time, I found using a smaller pasta shell like orecchaitte binds really well with the sauce which contain Italian touches like basil, fresh lemon, olive oil and fresh garlic that will turn what was once thought to be something very untraditional to Italian cuisine like a nondairy, vegan dish into an exquisite Italianesque dining experience right in your own rustic kitchen.

Creamy Avocado Pasta

Serves 4

Duration: 10 Minutes

$ ($10 and under)


1 lb of orecchaitte pasta

1/4 cup of fresh basil

1 tablespoon of extra virgin olive oil

2 plum tomatoes, washed and rinsed

1 tablespoon of fresh lemon juice

fresh garlic, 4 cloves minced

water, 1 tablespoon

pink sea salt

black pepper

lemon zest, for serving


  1. Put a heavy deep pot on the stove filled with water and set to boil. Salt the water with the sea salt. Once the water is boiled, put the pasta in and cook as per package instructions. Drain and set aside.
  2. Wash the tomatoes, roughly chop the basil and mince the garlic.
  3. Add the basil and garlic to a high speed blender or food processor. Pulse to mix. Add in the lemon juice, olive oil, the salt, the pepper, the avocado and the water. Blend until a creamy consistency. Pour over pasta. Season with salt, pepper and lemon zest. Serve immediately.

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