Here’s an odd idea I had the other day, that turned into one of my new favorite weeknight fixes.
Could you make a sauce with avocado, and then serve it with pasta? The answer, clearly, is yes – and it’s as simple as it is delicious.
I sometimes find myself with a single avocado that’s about to go bad. You can’t do much with it, except eat it alone, with a drizzle of olive oil and salt, which I often do. And now, as I’ve discovered, you can eat it with pasta. In fact, one avocado produces enough “sauce” for a dinner for two. Perfect.
Initially, I looked online to see if anyone else had this brilliant idea, and the answer was yes. Yes, purée with a bit of lemon and garlic and olive oil – and you have a creamy avocado sauce that works wonders on pasta. It’s really wonderful on its own like this, but because I can’t leave well enough alone, I roasted some cherry tomatoes in the oven and fried up some bacon for riff on a BLT pasta, of sorts.
Perfect for spring, even moreso in the summer when tomatoes are at their peak. And what isn’t better with bacon?
Bacon-Avocado Pasta + Roasted Cherry Tomatoes
Inspired by a Lonely Avocado
- 1/2 box pasta of your choice {I use Smart Taste}
- 1 avocado, pitted
- Juice and zest from 1 lemon
- 4 – 5 cloves garlic {pare down if you’re not a garlic addict}
- Olive oil
- Kosher salt and freshly ground pepper
- 1/2 pint cherry tomatoes, roasted in oven in a bit of olive oil, salt, and pepper at 400 degrees for 10-12 minutes
- 4 slices bacon, chopped and sautéed until crisp
Cook pasta according to package directions. While pasta is cooking, make your sauce. Add avocado, lemon, and garlic to food processor. Pulse until combined. Now, add olive oil in a slow stream while processor is running. Start with a couple of tablespoons, and add a bit more if you’d like a looser sauce. You shouldn’t need too much, because the avocado makes it so creamy on its own. Season to taste.
When the pasta is finished, drain and add avocado sauce, cherry tomatoes, and bacon. Serve immediately.
Serves 2.
Hi SAS! I made this when I didn’t know what to do with my soon-to-be rotten avocado! I didn’t have cherry tomatoes, and instread subbed in sundried tomatoes; I blanched them and then pan roasted with olive oil and black pepper to give a bit of crisp. I also subbed with turkey bacon (no pork here/cuts calories!). My bf and I really enjoyed and found it a great easy week night dish!