Fast, fresh and so easy. The longest part of this recipe is cooking the pasta. The avocado “sauce” is made in minutes. In the recipe, we call for grated garlic. To do this, we use a microplane grater. If you do not have one at home, make sure you mince the garlic very finely before adding. Choosing avocados can be a little tricky, for our tips, see our thoughts on how we choose and store avocados.
9 ounces dry pasta
1 medium tomato, diced
1 green onion, finely sliced
1 large ripe avocado
1/4 teaspoon finely grated garlic
Juice from 1/4 of a lemon
Salt and fresh ground pepper, to taste
Bring a pot of salted water to the boil and cook pasta according to package directions. Once cooked, reserve 1/2 cup of hot pasta water then drain pasta.
Mash avocado in a large bowl. Stir in the garlic and lemon juice then season with salt and pepper, to taste.
Stir in a 1/4-cup of the reserved pasta water. Add pasta, tomatoes, and green onion then toss until the pasta is completely coated by the sauce. If the sauce is too thick, add a little more pasta water.