Prep 10 mins
Cook 15 mins
This is a lovely, creamy sauce and the sundried tomatoes break up the avocado flavour nicely. This recipe responds well to adjusting the proportions to taste. The weight for the sundried tomatoes is their dehydrated weight- I use about half a pack. If using smaller avocados, I find 4 works best to make the sauce thick enough. To make this dish vegetarian, use a vegetable stock cube instead of chicken.
- Finely chop the sundried tomatoes and set aside.
- Halve the avocados and remove the pits and peel. Coarsely chop the flesh.
- Melt the butter in a saucepan and add the garlic. Cook for 1 minute.
- Add the cream and chopped avocados. Increase the heat (but don't let the cream boil), stirring constantly and breaking up the avocado flesh with a spoon or fork. Crumble in the stock cube for flavour.
- Meanwhile, set the pasta to cook as per instructions (if using dried pasta, start boiling it earlier).
- When the avocado has blended in, add the sundried tomatoes. Season with salt and pepper if preferred.
- When cooked and drained, divide the pasta among four bowls and spoon the sauce over the top.
- Sprinkle with grated parmesan and serve immediately.
Thanks for this recipe! I was looking to use up an avocado without just making guacamole, and this was a great change of pace. I made it with things I already had in the house, so I changed a bit, but it still turned out really good. I only used 1 large avocado (for feeding 2 people) and adjusted butter and cream (subbed 2% milk) accordingly. I used roasted red peppers instead of sun-dried tomatoes. I didn't have a stock cube so I just left it out. Added a little garlic salt, pepper, and parmesan right at the end. Easy and different- definitely will make it again.