A whimsical name for a whimsical dish: pasta tossed with guacamole. I got the idea when I wanted to make guacamole but was out of corn chips. What to do? Use corn in a different form, I decided. I did. I also deepened the flavors of the dish by sautéeing the garlic and onion before stirring them into the smashed avocado.
This is a great way to serve extra guacamole…and people who object to the greenness of the dip may be more willing to eat noodles swathed in greenness. (Dad!) After all, pesto is green, and everyone loves that on pasta. If a child is balking at the idea of a green meal, tell her you’re serving Shrek pasta for dinner.
“Monster” Pasta (Spaghetti Tossed with Guacamole)
Both gluten-free and wheat versions given
2 servings of a pasta of your choice, prepared according to package instructions (corn is best, but a mild brown rice or wheat would also work)*
1 T. extra-virgin olive oil
2 cloves garlic, sliced into thin rounds
1 small onion, diced
1 avocado
1 medium tomato, chopped
1 T. fresh lemon juice
Salt and pepper
While pasta is cooking, sautée olive oil, garlic, and onion over medium-low heat in a small saucepan for about 2 minutes or until garlic is fragrant and onion is translucent. Stir often to prevent garlic from browning. Remove from heat and set aside.
In a flat-bottomed bowl, mash avocado with a fork. (It works best if you can easily press down into the avocado flesh.) Stir in tomato, lemon juice, garlic, and onion.** Season to taste with salt and pepper, then toss with warm pasta. Serve immediately. A dollop of good-quality sour cream or Greek yogurt would be a nice garnish.
Enjoy!
* Use corn or brown rice to make this dish gluten-free.
** Note that this is how you make basic guacamole, whether you want to toss it with pasta or dip chips in it. Just use raw onions and garlic rather than cooked ones and use about half (or less) the amount to account for the fact that they’ll be much stronger-tasting when they’re raw.
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Tags: avocado, gluten-free, guacamole, pasta
