I try to eat about 2 avocados a week. Sometimes, I eat them even more than that. It is nature’s natural butter; creamy, smooth and satisfying. I had never heard of avocado pasta until I moved to Finland. It was written about in the local news and everyone was talking about it. This recipe is adapted from the Finnish local newspaper with a personal twist.
It is not typical that you would make a “sauce” out of avocados but it really does work surprisingly well. When I decided to try this recipe I was skeptical that I would like my avocados pureed and tossed with pasta. I now can say that this dish will be served often.
If you are one of those people who has to have a piping hot dish, this might not be for you. You can adapt my recipe to make it a bit warmer, but the way this one is prepared, the tomatoes are raw and the rest of the dish is warm. The cool, crunchy tomatoes definitely chill the dish a little bit. You could sauté or roast them to heat them up and cook them.
I also used spinach fettuccini pasta in this dish. This is prepared fresh in one of the Finnish markets near me. You can substitute any pasta you prefer though.
8 oz Fettuccini
Salt for water
8 slices bacon, cooked crisp & crumbled
1 ½ cup cherry tomatoes, halved
4 green onion, thinly sliced
3 tablespoons chopped cilantro
1 pound chicken breasts diced
2 medium ripe Avocado
4T Lime Juice
½ teaspoon ground cumin
½ teaspoon garlic powder
½ Cup Buttermilk
½ tsp black pepper
Pinch of salt
- Turn the oven to 375F and start baking the chicken breast. You can also grill, pan fry or used left over chicken. Just do what is easiest for you.
- In a medium saucepan, start boiling your water with a big handful of salt. When the water starts to boil, add the pasta and cook until al dente.
- Preparing the bacon during the time you a cooking the chicken and preparing the pasta. I like mine to be crispy.
- Cut the tomatoes in half, slice the green onions and chop the cilantro. Set this aside for tossing with the pasta later.
- Prepare the sauce by putting all sauce ingredients into a blender or food processor and puree until smooth. It will be thick. If you don’t think you will like it that thick you can add a few splashes of water.
- When the chicken is done, cut it into thick cubes. You could also slice it and serve it on top of the pasta instead of tossing it all together.
- With the pasta, sauce, veggies, chicken and bacon all prepared you can put them in a bowl and gently toss them to combine. Also, add the additional cilantro.
I served my avocado pasta with fresh focaccia bread, and a big glass of red wine. I don’t have the focaccia recipe posted on the website yet though. I am not completely satisfied with how my recipe turned out. Once I nail it down, I will be sure to post!