Prep 20 mins
Cook 0 mins
This is a very good pasta dish. The sauce has the texture of Alfredo sauce, minus the cream, butter, eggs and cheese and is very tasty to boot. You can make the sauce in the time it takes to cook the pasta. You can even toss in your favorite seasonal vegetables, like broccoli, green beans, spinach, or asparagus before adding the sauce.
- 3 large ripe tomatoes, diced
- 2 ripe avocados, peeled,pitted and diced
- 1⁄4 cup chopped red onion
- 2 cloves garlic, minced
- 1 hot chili pepper, seeded and minced (optional)
- 1 large lime, juice of
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 12 ounces fettuccine
- 2 scallions, chopped
- Combine the first 10 ingredients in a food processor fitted with a steel blade, or blender, and process until liquefied, about 5 to 10 seconds.
- Set aside.
- Cook fettuccine in a large pot with 4 quarts of water, and cook until al dente, about 8 to 10 minutes.
- Drain well.
- Transfer pasta to serving plates, and ladle avocado sacue over the top.
- Sprinkle with scallions and serve immediately.
While the ingredients sounded tempting, unfortunately, I really didn't care for this recipe. The sauce is essentially a fresh salsa pureed with avocado. While I usually love avocados and fresh salsa, the pureed mixture tasted overly of cumin and was still a bit gritty, despite letting it puree even longer than the 10 seconds suggested. The sauce is not heated before serving,and the residual heat from the pasta did not really heat it enough. I'm very sorry,but this just didn't work for us.
Yummy! I am so glad I found this recipe. If you like lime, this is the recipe for you. Also, I found this recipe to be very easy and versatile (sauce for pasta, chicken, fish, dip for chips, etc). First off, I took what HeatherFeather wrote into account. With that in mind, I made some adjustments to the recipe. (1)I sauteed the garlic and onion in about 1 tsp of olive oil for a minute or two. (2)I blanched the tomatoes for about 3 minutes just until the skin broke. (3)I peeled and cored the tomatoes and took out the seeds. (4)Juiced one lime and poured the sauteed onion and garlic into the juice and set aside. (5)Peeled my avocados and put them into the onion/garlic and lime juice. (6)Cut up the tomatoes and put them in a frying pan and sauteed them until heated. (7)Poured the tomatoes into the container with the garlic, onions, lime juice and avocados. (8)Seasoned with 1 tsp salt, 2-3 tsp of oregano, 1 tsp basil and 1/2 tsp cumin. (9)Using my Braun hand-held mixer, I pureed the mixture until smooth (about 2 minutes) (10)I placed the sauce back into the frying pan and heated until hot. (11)Poured the sauce over the pasta and sprinkled some parmesean cheese on top. It was different and exactly what I was looking for. In the future however, I think I will only use the juice of 1/2 lime if I am going to use it as a pasta sauce. For a chicken or fish sauce or dip for chips, I will not make any adjustments. It was fabulous! Thanks for sharing and I hope others try this amazing recipe. **EDITED TO INCLUDE** When I was cleaning up, I noticed that I only used one avocado in the sauce. I added the 2nd avocado to the left-over sauce and I could definately tell a difference in taste and texture. I preferred the pasta sauce with ONE avocado. I used the left-over sauce as a dip for tortilla chips the following night. Still Very Good!
I love avocados and pasta and this combination sounds great. I will definately be making this and will rate it as soon as I try it.