Avocado pasta is fast, fresh, and simple. The longest part of this recipe is cooking the pasta. The dairy-free avocado sauce is made in minutes. In the recipe, we call for grated garlic. We like to use a microplane grater. If you do not have one at home, mince the garlic very finely before adding to the sauce. For our tips on choosing avocados, see how we choose and store avocados.
8 ounces dry pasta
1 medium tomato, diced
1 green onion, finely sliced
1 large ripe avocado
1/4 teaspoon finely grated garlic
Juice from a quarter 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 the 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 sauce coats the pasta. If the sauce is too thick, add a little more pasta water. Serve