pasta with fresh tomato avocado sauce Recipe

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Pasta with Fresh Tomato-Avocado SauceThis is one of those recipes that works best if you follow your instincts. Find the raw onions too overpowering? Leave them out. Have more tomatoes in your garden than you know what to do with? Stick a couple more in. You get the picture - just make sure, whatever you do, that you use only perfectly ripe, in-season ingredients. If you can't (and I realize it's not summer for everyone reading!), do as James says in the recipe headnotes and "please choose another recipe".Source: inspired by a recipe in James McNair's Favorites

Servings: 4


Cost per serving $1.22 view details
  • sauce
  • :3 large ripe Haas avocados
  • 3-4 large ripe tomatoes, diced
  • 1 small red onion, diced
  • 2 cloves garlic, pressed or finely minced
  • 1-2 tablespoons balsamic vinegar, or to taste
  • large handful fresh basil leaves, roughly chopped or torn
  • salt and pepper
  • about 1 lb (500g) spaghetti or fettuccine, cooked al dentecooked
  • crumbled bacon ( cook 2 strips per person; you can easily leave this out to make it vegetarian
  • freshly-grated parmesan cheese feta also works


  1. In a large serving bowl, mash the avocados, leaving a few chunks. Stir in the tomatoes, onion, garlic, vinegar and basil. Add salt and pepper to taste, being mindful of the fact that you'll be topping it with salty bacon and cheese later.
  2. Boil the pasta in salted water until al dente, drain and then immediately combine with the cold sauce, tossing to combine. Sprinkle with the bacon and cheese (or you can pass these separately if you wish) and serve immediately.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 306g
Recipe makes 4 servings
Calories 500  
Calories from Fat 46 9%
Total Fat 5.3g 7%
Saturated Fat 1.45g 6%
Trans Fat 0.0g  
Cholesterol 5mg 2%
Sodium 79mg 3%
Potassium 663mg 19%
Total Carbs 94.83g 25%
Dietary Fiber 5.7g 19%
Sugars 9.91g 7%
Protein 17.27g 28%
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