One-pot wonder: A quick avocado pasta with jalapenos
Improved, vegan version of trendy avocado pasta.
A recipe for avocado pasta was making a big splash in Finland a few years ago: everyone and their mother were cooking it and asking their neighbours if they'd already tried it.
When we finally tried it, I wasn't very impressed; the ingredients were expensive and the recipe called for a lot of everything – two avocados, two different cheeses, lime, fresh chili, fresh parsley, fresh basil. And in the end the taste was too intense, almost icky.
Some time after this disappointment, I came home late one night, had a look in the refrigerator to see if there's anything to eat... and thought up my own recipe for avocado pasta! This is quick and cheap to make and it's delicious.
Avocado pasta with a Mexican twist
(Serves two)
250g spaghetti
Olive oil for frying
1 shallot (or 1/2 onion), coarsely chopped
1/2 tsp smoked spicy paprika powder (or smoked chili powder)
Ground black pepper
300ml tomato passata
1 garlic clove, minced
2 handfuls of pickled, chopped jalapenos
1 organic, ripe avocado, cubed
1/2 tsp salt
Bring a pot of water to a boil and cook the spaghetti according to the instructions on the packet.
While the pasta boils, chop your shallot, mince your garlic and slice your avocado in half and run your knife in a grid-like matter inside the avocado to be able to scoop pre-cut cubes later. When the spaghetti is done, drain the pasta into a colander in the sink. Do no rinse or shake off the pasta.
Return the pot to the stove, heat up olive oil and quickly fry the shallots. When the shallot (or onion) is done (can be left a bit on the raw side), add paprika powder and a sprinkle of ground black pepper. Pour tomato passata over the onions. Stir, add jalapenos and avocado, and taste - if necessary adjust taste with salt, sugar and vinegar or lemon juice. A high quality passata will not need a lot of adjustments while cheaper ones might be sour and need a couple teaspoons of sugar.
Lastly, add the minced garlic and the spaghetti. Mix well so the sauce is distributed evenly across the pasta. Serve right away. Top with fresh chopped parsley or coriander for a fancier, fresher outcome.
While the pasta boils, chop your shallot, mince your garlic and slice your avocado in half and run your knife in a grid-like matter inside the avocado to be able to scoop pre-cut cubes later. When the spaghetti is done, drain the pasta into a colander in the sink. Do no rinse or shake off the pasta.
Return the pot to the stove, heat up olive oil and quickly fry the shallots. When the shallot (or onion) is done (can be left a bit on the raw side), add paprika powder and a sprinkle of ground black pepper. Pour tomato passata over the onions. Stir, add jalapenos and avocado, and taste - if necessary adjust taste with salt, sugar and vinegar or lemon juice. A high quality passata will not need a lot of adjustments while cheaper ones might be sour and need a couple teaspoons of sugar.
Lastly, add the minced garlic and the spaghetti. Mix well so the sauce is distributed evenly across the pasta. Serve right away. Top with fresh chopped parsley or coriander for a fancier, fresher outcome.
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