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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. It’s 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 mediterranean gouda (gouda cheese with mediterranean 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 don’t 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
Servings: 6 Servings
Calories Per Serving: 561 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Green and ready for spring!
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training
Oh This looks Amazing! I love pasta of any kind! This is going on my must make list. Thanks for Sharing at Show Me Your Plaid Monday’s!
I have been dying to try an avocado pasta, and I’m loving your addition of gouda!!
SO gorgeous and looks delicious! I love pasta. I love avocados. And, as everyone knows, I am addicted to cheese. lol Found you at the “Marvelous Mondays” link up! 🙂 – Claire
I think it’s funny that at every link party, somehow your recipes are one of the few I click on to visit! No matter what I always end up at the one you share. Love the photography and the food ideas. Keep it up.
Yes! This make me happy!
This looks terrific. I love avocado anything!
Another recipe immediately printed. We will be trying a lot of new recipes this week! 🙂
2 of my favorites brought together…avocado and pasta! This looks so creamy and delish! Thanks for sharing at Church Supper. Have a blessed week & come back soon.
I’ve been wanting to try avocado pasta for awhile and this recipe looks like the one to try! Thanks for sharing on Foodie Friends Friday!
Yum! I’ve never tried avacado pasta before – but I LOVE gouda! This might get be to try it!
This looks delicious! And so easy that even I could do this 😉 I pinned it!
Thanks for pinning!
This is brilliant!
Thank you!
I find my best successes come from HUGE messes. It makes it more fun, lol. This pasta? Amazeballs. Totally would inhale it!
I talk the delicious successes and leave the mess! Thank you.
Mm gouda and avocado! I bet this pasta was creamy and dreamy. This is happening in my house soon!
We love avocado pasta. Will be adding gouda next time!
I do not know what gouda cheese is, but this dish looks delicious. I could parmesan cheese though.
Gouda is just a really good creamy cheese, but parmesan will be delicious!
Yes you can use Parmesans that is what I used, it was so delicious. my son made a ground beef, mushroom, spinach and two cheese pie for brunch and I used some of the leftover sauce for the pie and it was awesome I also used the creamy avocado sauce for a side dressing for salads
Ya!! So glad you guys liked this Sarah!! What a good idea to use the creamy avocado sauce as a dressing!! So delicious!! Thanks for giving it a try!