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Ok, I have a confession.
Sometimes when I cook, I totally know what I am doing. I have an idea in my head and a plan to execute it. This is great and things go smoothly.
But then there are the times, when I am so indecisive. Itโs like I am a chicken running around with its head cut off. Except I have a very sharp, very large knife in my hand.
Yeah, this is scary. My face gets all red and things are just a mess.
You know what though, when I do not know what the heck I am trying to make is when some of my best recipes are born.
Sure, it is chaotic and I make a HUGE mess and I create a whole lot of dishes for me to wash (which if you are wondering, the combination of hot soapy water and winter does not do well for my hands). And yeah, some of them do not turn out. But the ones that do, tend to be my most creative. Which = deliciousness!
So, here is the story of the pasta.
Basically, I was just going back and forth about what I wanted to make. I had a million ideas and just could not decide on one. Finally I decided. A tomato based italian pasta. Yeah, tomatoes. Not avocados.
So literally in the middle of adding parsley and olives to the pan filled with tomatoes I decided I did not want to make this. I suddenly had this idea brewing for avocado pasta. Then I remembered the the wedge of mediterraneanย gouda (gouda cheese withย mediterraneanย herbs) sitting in my fridge.
And then I put the two together and made something awesome.
Guys, this is so easy, so simple, and so good. If you donโt have gouda cheese swap in parmesan that would be awesome too! You could even make this vegan by skipping the cheese, but we are not vegans and the cheese adds awesome flavor and creaminess. What can I say, we really like cheese.
And avocados. Obviously.
Creamy Avocado and Gouda Cheese Pasta
Ingredients
- 1 pound fettuccine pasta
- 2 medium size ripe avocado's, pitted and removed from skins
- 1 clove garlic
- 1/2 lemon, juiced
- 1/2 cup milk or plain almond milk, I used skim milk
- 3/4 cup mediterranean gouda or gouda cheese, finely shredded or grated
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup toasted pine nuts
- salt and pepper to taste
- crushed red pepper flakes, for serving (optional)
Instructions
- Bring several cups of water to a boil in a medium sized pot. Add your pasta and cook according to package directions. Reserve a large coffee cup of the pasta water before draining. (Note that the pasta does not continue to cook in the sauce, so cook until desired doneness)
- Meanwhile, make the sauce by placing the avocado, garlic and lemon juice into a food processor. Process until smooth. Make sure there are no longer any chunks of avocado, and then add the milk and process again until smooth. Add in the basil, cheese and a pinch of salt and pepper. Process until smooth and creamy and you no longer see any cheese shreds. You want the sauce to be as smooth as possible.
- When pasta is done cooking (don't forget to reserve some of the cooking water), drain in a strainer and place the pasta into a large serving bowl. Pour on the sauce, add toasted pine nuts and toss until fully combined. Add a little of the reserved pasta water to thin the sauce a bit. Garnish with fresh basil, crushed red pepper flakes and black pepper. Serve immediately.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Green and ready for spring!
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Shared with:ย Inside BruCru Life,ย Lil Luna,ย Chef In Training,ย Buns In my Oven,ย Foodie Friday Friends,ย Tidy Mom,ย Taste and Tell,ย Cheerios and Lattes,ย Somewhat Simple,ย Mom on Timeout,ย I Heart Nap Time,ย Fine Craft Guide,ย The Country Cook,ย Whipperberry,ย Chef In Training
Oof. I wanted to like this, but really didnโt. I think because none of the sauce components are cooked together, it just felt very raw tasting. Maybe could be incorporated into a cold pasta salad with a macaroni or penne pasta. But, as it is made in this fettuccine dish, it tasted unfinished. The raw garlic was offputting and the cheese didnโt save the mashed avocado from tasting just like plain mashed avocado. Bummer. The mixture might have worked on toast.
Hi Lynn,
Thanks for trying this dish and sharing your feedback, so sorry to hear it was not enjoyed!
Really liked this recipe! So easy and delicious. Do you think I could sub smoked Gouda for the Mediterranean Gouda? Thank you!
Hi Sheri,
Happy Friday!!๐๐ฅฅ Thanks a bunch for making this recipe and your comment, so glad to hear it turned out well for you! Totally, sounds like a great idea:) xT
Is there a way to do this without a food processor ?
Hi Karla,
You could use a blender or just mix well by hand. I hope you love the recipe, please let me know if you have any other questions! xTieghan