Prep 10 mins
Cook 10 mins
This is a rich, creamy sauce with a lovely pale-green colour. You won't need much of it to dress up a plate of pasta.
- 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
- 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.
Sorry, we just didn't like this at all. The avocados took on almost a metallic taste. . .
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.
We love avocados and we loved this recipe... our first attempt at an avacado pasta... thanks! We did use spinach linguine instead.