Avocado pasta with burst tomatoes

Avocado pasta with burst tomatoes

Based on 5 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"A creamy and delicious pasta! You do not need many ingredients and it is easy and quick to prepare. The avocado and the ricotta go together really well and the sweet tomatoes round out the whole dish. For a video description be sure to check us out on Instagram."

Difficulty

Easy 👌
25
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Servings2
300 g
pasta
2
avocados
5 tbsp
olive oil
20 g
basil
1
lemon
2 cloves
garlic
200 g
ricotta cheese
100 g
almonds
250 g
cherry tomatoes
salt
pepper
sugar

Utensils

1 pot, oven, knife, cutting board, 1 fine grater, 1 frying pan, baking dish, blender, 1 bowl, 1 sieve

  • Step 1/4

    The ingredients at a glance. 👁

    The ingredients at a glance. 👁

  • Step 2/4

    For the pasta, bring a pot of salted water to the boil. Preheat the oven to 180°C/360°F. Cut the avocados in half and remove the flesh. Zest the lemon and squeeze the juice afterwards. Slice the garlic. Crush the almonds and toast them in a small pan.
    • 2 avocados
    • 1 lemon
    • 2 cloves garlic
    • 100 g almonds
    • 1 pot
    • oven
    • knife
    • cutting board
    • 1 fine grater
    • 1 frying pan

    For the pasta, bring a pot of salted water to the boil. Preheat the oven to 180°C/360°F. Cut the avocados in half and remove the flesh. Zest the lemon and squeeze the juice afterwards. Slice the garlic. Crush the almonds and toast them in a small pan.

  • Step 3/4

    Combine the cherry tomatoes, some of the olive oil, lemon zest, half of the sliced garlic, a pinch of sugar, salt and pepper in a baking dish. Bake the tomatoes in the oven for approx. 12 min. Cook the pasta according to package directions.
    • 250 g cherry tomatoes
    • 2 tbsp olive oil
    • sugar
    • salt
    • pepper
    • 300 g pasta
    • baking dish

    Combine the cherry tomatoes, some of the olive oil, lemon zest, half of the sliced garlic, a pinch of sugar, salt and pepper in a baking dish. Bake the tomatoes in the oven for approx. 12 min. Cook the pasta according to package directions.

  • Step 4/4

    Blend the avocado, lemon juice, ricotta, basil, the remaining garlic, and some of the olive oil in a blender until smooth. Transfer the sauce to a bowl, drain the pasta, add it to the bowl and combine well. Add the burst tomatoes and the toasted almonds on top and serve. Enjoy!
    • 200 g ricotta cheese
    • 20 g basil
    • 3 tbsp olive oil
    • blender
    • 1 bowl
    • 1 sieve

    Blend the avocado, lemon juice, ricotta, basil, the remaining garlic, and some of the olive oil in a blender until smooth. Transfer the sauce to a bowl, drain the pasta, add it to the bowl and combine well. Add the burst tomatoes and the toasted almonds on top and serve. Enjoy!

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