Creamy, fresh, and full of flavor: the spaghetti with tomato and avocado cream is the perfect meeting point between the delicacy of ripe avocado and the vibrancy of tomato. This recipe is a Mediterranean embrace with an exotic touch, ideal for those who want a light yet surprising dish, ready in a few minutes. Perfect for summer days or when you want to bring something original yet simple to the table. If you like spaghetti try the spaghetti with zucchini and walnut cream, the spaghetti with vegan tuna and lemon, spaghetti with walnut cream or spaghetti with vegetable ragù.
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OTHER COLD FIRST COURSE RECIPES
Cold pasta with pesto, mozzarella, and cherry tomatoes
Couscous salad with tomato, peas, and mozzarella
Bulgur with green beans and mozzarella
Barley salad with caramelized cherry tomatoes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the preparation of spaghetti with tomato and avocado cream
- 11 oz spaghetti
- 1.1 lbs cherry tomatoes
- 1 onion
- Half teaspoon sugar
- to taste salt and chili pepper
- A few leaves basil
- 4 tablespoons extra virgin olive oil
Tools
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- Pan
- Immersion Blenders
Steps for preparing spaghetti with tomato and avocado cream
Wash the cherry tomatoes and cut them in half. Chop an onion and sauté it in a pan with extra virgin olive oil, salt, sugar, and the cherry tomatoes. Cook for about ten minutes.
Clean the avocado and place the pulp in a tall container. Add basil, the cooked cherry tomatoes (set aside a few for decoration), a bit of chili pepper, and blend everything with an immersion blender until you obtain a cream.
Boil the spaghetti in plenty of salted water. Drain them and set aside some pasta cooking water. Mix the spaghetti with the avocado and cherry tomato cream, using some of the pasta cooking water to help. Add the whole cherry tomatoes and serve.
Storage and Variations
You can store the dish for one day in the fridge!
VARIATIONS
With crunchy chickpeas: add roasted chickpeas with paprika and garlic for a crunchy and protein-rich touch.
With marinated tofu: marinated tofu cubes in soy sauce, lemon, and ginger, then sautéed in a pan, for a bolder taste.
With grilled zucchini: thin slices of grilled zucchini add smoky flavor and texture.
With basil and almonds: add a light pesto of basil and almonds for an aromatic note.
