I don’t usually revisit my previous recipes but when you end up with something so delicious, you feel you just have to share it!
I first posted about my Avocado Pasta dish in June 2013 and it is a staple in our household when we get hold of some ripe avocados: a simple midweek dinner option with minimal ingredients.
However, I often look at cooking as a chance to experiment and use up any leftover ingredients and that’s exactly what I did this week.
I kept the basics the same; ripe avocado, garlic, chili flakes and parsley, but added a few little extras in the form of creamy goats cheese, sundried tomatoes and, my favourite ingredient, chorizo.
The result was the same creamy, comforting pasta dish but with a little somethin’ somethin’
Enough spaghetti or linguine for two people
2 ripe avocados
1-2 cloves of garlic, crushed
Salt and pepper
A pinch of dried chili flakes
Half a chorizo sausage, cubed
2 tablespoons of soft goats cheese
About a dozen sundried tomatoes, chopped
A handful of fresh parsley
Smoked paprika (optional)
How to make it
- Begin by adding your pasta to a pan of boiling, salted water and cook until al dente
- In a bowl, scoop out the flesh of the avocado and whip it up with a fork
- Add the garlic, salt, pepper and chili
- Mix well then have a taste to see if the flavours are balanced. Add some more seasoning or chili if needed
- Add the chorizo, goats cheese and sundried tomatoes and give everything a good mix
- Stir through the parsley
- When the pasta is cooked, drain it then add it to the avocado mixture and toss together
- Serve with a sprinkling of parsley and a sprinkling of smoked paprika