Avocado Pasta

About Avocado Pasta

Ingredients

• Wheat pasta 170 gms
• Large ripe avocado, peeled, halved and seed removed 1
• Lemon juice 1 tbsp
• Garlic cloves, minced 1
• Fresh coriander leaves, chopped ¼ cup
• Kosher salt / sea salt ½ tsp
• Fresh ground black peppercorns to taste
• Fresh bread rolls as required
• Salad as required

How to Make Avocado Pasta (Stepwise Photos)

Method

1. To make the sauce, put avocado flesh, lemon juice, garlic, coriander leaves, sea salt and black pepper powder in a mixer jar and grind till smooth and creamy.
2. Transfer the sauce into a bowl and keep it covered with a plastic wrap to prevent the avocado from turning brown.
3. Boil sufficient water in a deep non-stick pan, add the pasta and cook till just done. Drain the pasta into a colander.
4. Uncover the bowl containing the avocado sauce, add the pasta and mix together thoroughly.
5. Transfer into a serving bowl and serve immediately with fresh rolls and a salad, if desired.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD. 

This is an easy and breezy show, where we take traditional foods and show how to make them with lower calories. The host gives out lots of tips and have a good time cooking for everyone. Healthy twists to our favorite preparations give the viewers a lighter option which everyone can enjoy without guilt.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps