Creamy Avocado Linguine

Always looking for ways to incorporate pasta into my day I concocted this dish the other day.  I was hoping to use up items in my fridge and pantry and since there is always some rotation of peppers hanging around I thought a pasta with an almost guacamole type sauce would be good.  But we can be more refined than that right?  So blend all the ingredients together and get a silky smooth yet spicy and complex sauce.  DONE.   A great vegetarian main course or side for some grilled chicken.  I topped it with sliced fresno chilis (sometimes called red jalapenos) which are easily my favorite pepper to use these days but you could leave those off, use another pepper or just sprinkle on red pepper flakes if you need more heat.  I also had queso fresco on hand, a semi hard salty Mexican cheese, but parmesan would be a good sub.  Or omit the grated cheese on top and you will have a super creamy but creamless vegan dish on your hands (I could not help myself and of course added the cheese).

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Creamy Avocado Linguine (printable version at the end of the post)

Inspiration:  guacamole pasta
Special Equipment:  food processor

  • 1 large poblano pepper
  • 1 tablespoon canola or veggie oil
  • 1 onion, chopped
  • 2 cloves of garlic, smashed and peeled
  • 1 avocado
  • juice of 2 limes
  • 3/4 pound of linguine (I used fresh…from Wegmans)
  • 2 fresno chilis
  • queso blanco

Preheat your broiler and stem the poblano.  Place the poblano on a cookie sheet and broil for about 15 minutes, turning occasionally, until the skin is blistered and blackened.  Put in a bowl and cover with plastic wrap to steam for 10 minutes.

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Peel and seed the peppers (I like to do this with plastic gloves on).  Put the poblano into the food processor.  While the peppers are steaming, heat the oil over medium heat in a small skillet.  Sautee the onion and garlic for 10 minutes until softened but not browned (lower the heat if you need to keep it from browning).  Scrape the onion mixture into the food processor.  Cut the avocado in half, get rid of the pit and scrape all of the meat into the food processor.

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Pulse a couple of limes to combine then add the lime juice.  Run until smooth then taste for salt and pepper.  Bring a large pot of water to boil, salt the water and cook the pasta according to the directions.  While the pasta cooks, finely slice the fresno chilis and grate the queso fresco for the pasta.  Drain the pasta and toss with the avocado sauce.  Top with the sliced chilis and cheese.

Creamy Avocado Linguine

  • Servings: 4
  • Print

Special Equipment:  food processor

  • 1 large poblano pepper
  • 1 tablespoon canola or veggie oil
  • 1 onion, chopped
  • 2 cloves of garlic, smashed and peeled
  • 1 avocado
  • juice of 2 limes
  • 3/4 pound of linguine (I used fresh…from Wegmans)
  • 2 fresno chilis
  • queso blanco

Preheat your broiler and stem the poblano.  Place the poblano on a cookie sheet and broil for about 15 minutes, turning occasionally, until the skin is blistered and blackened.  Put in a bowl and cover with plastic wrap to steam for 10 minutes.  Peel and seed the peppers (I like to do this with plastic gloves on).  Put the poblano into the food processor.  While the peppers are steaming heat the oil over medium heat in a small skillet.  Sautee the onion and garlic for 10 minutes until softened but not browned (lower the heat if you need to keep it from browning).  Scrape the onion mixture into the food processor.  Cut the avocado in half, get rid of the pit and scrape all of the meat into the food processor.  Pulse a couple of limes to combine then add the lime juice.  Run until smooth then taste for salt and pepper.

Bring a large pot of water to boil, salt the water and cook the pasta according to the directions.  While the pasta cooks, finely slice the fresno chilis and grate the queso fresco for the pasta.  Drain the pasta and toss with the avocado sauce.  Top with the sliced chilis and cheese.

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