I love avocados so much, it was inevitable for me not to incorporate them in another all-time favorite dish – pasta! The creaminess of the avocado compliments this pasta so well, one would think I added double cream.
I used “Mitsides” tricolore penne and it was the perfect choice. It’s flavorful and always cooks al-dente retaining its shape. This dish is incredibly easy to make, and if you love avocados, this pasta will blow your mind. The roasted tomatoes add sweetness, moisture and a ton of flavor. You just throw them in the oven while you prepare the avocado cream and the pasta. Garnish with feta, the unmistakable partner of cherry tomatoes and a generous sprinkling of chili flakes for that extra kick. After all, the best way to serve a 3-coloured pasta is with a 3-coloured sauce!
For the cherry tomatoes
- 3 cups cherry tomatoes (about 500 grams), halved
- ¼ cup olive oil
- 1 tsp dried oregano
- Salt and freshly ground black pepper
For the avocado cream
- 1 ripe avocado
- 1 lemon, zest and juice
- ¼ cup basil leaves
- ¼ cup Parmesan cheese
- ¼ cup blanched almonds
- ¼ cup olive oil
For the pasta
- 500 grams pack “Mitsides” tricolore penne
- ½ cup feta cheese, crumbled
- ¼-½ tsp dried chili flakes
Preheat oven to 175 C. Put tomatoes in a baking tray, cut side up. Drizzle with the olive oil and sprinkle the dried oregano. Season with salt and freshly ground pepper. Roast in the oven for 35 minutes.
Make the avocado cream. Peel and core the avocado and put flesh in the bowl of a food processor. Add the remaining ingredients for the cream and blend until smooth and cream like.
Cook the pasta in plenty of salted water until al-dente (11 minutes). Drain but keep some of the water. Mix the cooked pasta with the avocado cream. Add the roasted tomatoes and whatever juices from the baking tray. Mix again. Add half the feta and half of the chili flakes. Mix again and serve in a large bowl. Garnish with the remaining feta and chili flakes. Serve at once.