Greek Pasta With Avocado Sauce
photo by Sharon123
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 ripe tomatoes, cored, seeded and diced
- 2 large ripe avocados, stoned, peeled and roughly chopped
- 25 g butter, plus extra for tossing the pasta
- 1 garlic clove, crushed, to taste
- 350 ml double cream
- 1 dash Tabasco sauce
- 450 g green tagliatelle pasta noodles
- salt & freshly ground black pepper
- parmesan cheese, to garnish
- sour cream, to garnish
directions
- Melt the butter in a saucepan and add the garlic.
- Cook for one minute, then add the cream and chopped avocados.
- Increase the heat, stirring constantly to break up the avocados.
- Add the diced tomatoes and season to taste with salt, pepper and a little tabasco sauce.
- Keep the mixture warm.
- Cook the pasta in plenty of boiling, salted water, according to the directions on the packet.
- Drain well and toss with a knob of butter.
- Divide the pasta among four warmed bowls and spoon over the sauce.
- Top with a sprinkle of parmesan and a dollop of sour cream, as well as salt and pepper to taste.
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Reviews
-
This was very quick & easy to make, and I was pleasantly surprised at how tasty it was. I was cooking for two so halved the amount of pasta (Barilla spaghetti #5)used a little less butter, 1 small garlic clove, 1 avocado, 1 vine-ripened tomato and 8 shakes of Tabasco. I used about 250 mls of regular light cream, stirring in a generous amount of freshly grated parmesan so the sauce would thicken. I didn't have any sour cream, so added a little extra parmesan to the finished dish. Thank you for posting.
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This is a fantastic recipe. I didn't use tagliatelle - I just used pasta from the container of assorted shapes especially as long strips of anything are not really compatible with a two year old. I didn't have tabasco so used a dash of piripiri sauce. Don't leave the tomatoes out - they provide an excellent contrasting note. We all loved this recipe even the 2 year old who normally hates avocado.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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