Pasta or spaghetti with spicy avocado sauce
Pasta or spaghetti with a spicy 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.
Servings 8 to 10 servings
Ingredients
For the spicy avocado sauce:
- 12 roasted 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
- 2 small limes juiced
- Salt to taste
For the avocado pastas:
- 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.