This recipe for pasta or spaghetti with avocado sauce was one of the first things I made when we got back from our summer trip to France. I love France and love the food, but always end missing my kitchen (and my bed). I could talk forever about all the amazing summer apricots, melon, tomatoes, eggplants, and other typical Provençal summer ingredients. However I always end up getting withdrawals and missing ingredients, that while are available in France, are not as common and don’t get added to every day meals: avocados, limes, cilantro, and hot peppers. I was so happy when I walked up the entrance of my local grocery store and found that they were roasting hatch chiles.
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Pasta or spaghetti with avocado sauce made with ripe avocados, roasted hatch green chiles, tomatillos, roasted garlic, cilantro, and olive oil. Topped with crumbled queso freso and green onions.
Ingredients
- ~12 New Mexico hatch chile peppers, roasted and peeled (can also use Anaheim peppers, poblano peppers, or regular bell peppers for a non-spicy variation)
- ~10 tomatillos (~1 lb), roasted or grilled
- 1-2 heads of garlic, roasted or grilled
- 2-3 green onions
- 2 ripe avocados
- ½ cup of olive oil
- 1 small bunch of cilantro
- Juice of 2 limes
- Salt to taste
- 2 lbs of spaghetti or your choice of pastas, cooked according to package instructions or your preference
- Crumbled queso fresco or cotija cheese
- Chopped green onions
- Additional diced or sliced avocado, optional
- Cilantro leaves
Instructions
- Combine all the ingredients for the spicy avocado sauce in the blender.
- Blend until you have a smooth sauce.
- The sauce can be served immediately or refrigerated until needed. Stir and let it return to room temperature when serving.
- Cook the spaghetti or pastas according to package instructions, drain, and place in a large bowl.
- Add the spicy avocado sauce and mix well. Serve the avocado pastas with crumbled queso fresco, chopped green onions, cilantro leaves, and diced avocado.
I made a (mildly) spicy avocado sauce for the pastas using ripe avocados, roasted hatch New Mexican green chiles, grilled/roasted tomatillos, roasted garlic, plenty of cilantro, lime juice, and olive oil. Hatch chiles are very seasonal, so you can replace them with Anaheim peppers – also good for a milder version of this avocado pasta sauce – or with poblano peppers – for a spicier version. I added the avocado sauce to the pastas as soon as they were done cooking and served it immediately.
However there were some leftovers so I tried them both cold and re-heated to see which was better, both options were delicious. Served cold it reminded me of a cold pasta salad, and served warm it had that comforting taste that you expect from spaghetti. I was a bit concerned that re-heating would change the flavor or texture of the sauce, but it was just fine. I served the avocado spaghetti topped with chopped green onions and with crumbled queso fresco (cotija is also very good).
Step by step preparation photos for pasta with avocado sauce:
Beautiful photos, in very nice stages, to bring it all deliciously to life. It is spring here in Australia and local avocados start coming forth in a month or so, with the mangoes. I miss the cotija cheese from Los Angeles (and access to New Mexico chiles is like winning the lottery) but the direction of what I can find here simulates your creations. Bacon made its way into this dish for me, too. Thanks for the inspiration!
I can’t wait to make this avocado sauce. Do you think, if I make extra, it could be frozen for later?
Hi Kathy – I haven’t tried freezing it, let me know if you do and how it turns out.
This made me laugh. Just a few minutes ago I was looking in my fridge, saw some leftover cooked spaghetti, some ripe avocados, and thought to myself- “Hmmm. Maybe I could make a sauce for that spaghetti with those avocados.” I then went to check my mail and voila! This recipe appeared! It must be a sign. I will definitely try it out this weekend.
I’m a chef and sometime I wish I had your talent for creating wonderful dishes. Instead of olive oil I used avocado oil. I just love the flavor of avocados.