California Avocado Pasta (with Miso and Leeks)

This Creamy California Avocado Pasta with Miso and Leeks is the perfect lunch or dinner that comes together in just a few easy steps. This recipe is sponsored by California Avocado Commission! All opinions are my own.

Creamy California Avocado Pasta

This rich and delicious avocado pasta is vibrant green, creamy (no dairy) and perfect for springtime enjoyment. It has an umami miso and leek based sauce, and the creaminess comes from ripe, fresh California avocados and olive oil. California avocados make a super creamy sauce and dressing base with heart-healthy fats and are the perfect base for vegetarian and dairy-free recipes.

Avocado Pasta Ingredients

You can choose your favorite pasta (gluten free pasta, if you prefer) to make this recipe but I prefer rigatoni because the sauce clings to the pasta nicely and makes its way inside the pasta too! In addition, we will need:

• California avocado. You’ll want perfectly ripe avocados, soft to the touch, to make blending easier.
• Olive oil. Use a high quality olive oil to emulsify the sauce while mixing it. This will help things get nice and creamy. We will use a touch to fry our leeks.
• Onion. The recipe calls for a large leek! It’s a delicious form of allium, a great alternative to the usual onions and garlic, and perfect for enjoying in the springtime.
• lemon We’ll use the juice of a whole lemon for some acidity and zing.
• Miso paste. I love adding miso to recipes because it provides umami, a deep savory flavor and depth of saltiness.
• fresh garlic A small clove will do—raw garlic packs a punch!
• Salt. To taste, and fry with our leeks.

To decorate the dish, we will have the above:

• Scallions Optional, but delicious!
• Fresh black pepper. Measure with your heart.

What makes California avocados different?

California avocados are grown on nearly 50,000 acres in California from San Diego to Monterey by nearly 3,000 growers with a dedication to quality and freshness. The Golden State’s terroir and coastal climate provide ideal growing conditions for producing these delicious avocados!

Locally grown California avocados are picked at their peak resulting in fruit consistent in flavor and texture. California avocados are in season from spring to summer, so now is the perfect time to make this dish!

To make sure you’re enjoying locally grown California avocados, look for California on the label.

How to Make Creamy California Avocado Pasta

Slice and peel a California avocado

First, we’ll cut and peel our ripe, fresh California avocados. Slice it in half on a cutting board, twist to separate the two halves, gently remove the skin and then remove the pit. Toss the two halves directly into a blender.

Prepare the sauce

To prepare the sauce, we will start by frying our finely chopped leeks in a touch of olive oil. Season with salt and cook until tender. Transfer to a blender with all remaining ingredients and blend until smooth and creamy, drizzling in the olive oil as you emulsify.

Cook the pasta

Once the sauce is ready, cook your pasta until al dente. Drain and return to pot, reserving a little bit of the pasta cooking water. Add the sauce to the pot with a splash of the pasta cooking water and toss until all the pasta is enrobed in the sauce.

Tips and FAQ

How to make it gluten free

The only substitution you would need to make this dish gluten free is to make sure you use a gluten free pasta. The rest of the ingredients are naturally gluten free!

Serving advice

I recommend preparing this dish just before you intend to eat it. You can prepare the sauce in advance, store it in an airtight container in the fridge, and then toss it with the pasta when ready to eat. But make sure not to store for too long, as the avocado base of the sauce will turn brown over time.

Materials and methods

Serving Size: Serves 3-4

Q Time: 10 minutes

Cooking time: 15 minutes

total time: 25 minutes

material
1 ripe, fresh California avocado, pitted and thinly sliced

sauce ingredients

8oz pasta of choice

1 large leek, thinly sliced

½ cup olive oil

Juice of 1 lemon

1 tablespoon white miso paste

1 small clove garlic

salty

Garnish

2 scallions, green tops thinly sliced

Black pepper, to taste

method
1. Sauté the leeks with olive oil and season with a touch of salt. Cook for 5-6 minutes, until tender and fragrant, then transfer to a blender or food processor.
2. In a blender, add the avocado halves, lemon juice, miso paste, garlic and a pinch of salt. Begin mixing in the olive oil and slowly stream in to help emulsify.
3. Cook until al dente according to your pasta package directions, reserving about ¼ cup of the pasta cooking water.
4. Toss the cooked pasta with the sauce, to taste, and the pasta cooking water until the pasta is nicely coated.
5. Garnish with fresh black pepper if desired. Enjoy immediately!

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