This Pasta Avocado marries two of the world's most delicious cuisines -- Italian and Mexican. A creamy guacamole-like sauce is folded into linguini pasta. Garnish with more avocado. This is a creamy, dreamy pasta recipe to die for, and I am kicking myself because I didn't think of it before.

My Pasta Avocado -- or Avocado Pasta -- comes from a combination of my two favorite cuisines -- Italian and Mexican. And it's so simple, you can put it together in minutes, really, with a minimum of cooking involved. Now that's a summery dish for you.

I am quite probably the world's biggest fan of guacamole, that delicious medley of avocados, cilantro, onions and lime -- is there a soul alive who isn't -- and to make this sauce I married all of these flavors. I caramelized the onions and garlic first so they wouldn't taste too oniony and garlicky in the finished sauce and this little effort added a ton of sophistication to the dish. Then I cooked linguine pasta and drenched it in all this heavenly goodness. If you're not yelling Holy Guacamole! around now, you really ought to.

It was a long day and I had almost made up my mind not to blog today, but then I couldn't wait to share this post with you. Also-- in case you haven't noticed-- I've been working slowly on redesigning the blog and giving it a cleaner, neater, more organized look. It's still a work in progress and there will be more changes in the days to come, but by the end of it I hope to have, among other things, a better organized Recipe Index for you.

Ok, so this is as much chatter as I can manage today. More to come soon, but here-- before I drop into oblivion-- is the recipe. Enjoy all!

Pasta Avocado Vaishali · Holy Cow! Vegan Recipes 5 from 1 vote Print Recipe Pin Recipe Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Course Pasta Cuisine Italian/Mexican Servings 4 servings Calories 303 kcal Ingredients 1x 2x 3x 8 ounces linguine pasta, cooked per package directions until al dente

1 avocado, pitted and flesh scooped out

1 tsp extra virgin olive oil,

1 medium onion, sliced

2 cloves garlic, sliced

1/4 cup chopped cilantro leaves

Juice of 1 lime

1 tsp red pepper flakes or cayenne, use paprika for less heat

Salt to taste Instructions Heat the oil and add the onions with a pinch of salt.

Saute the onions, stirring frequently, until they caramelize and turn golden-brown. About halfway through, add the garlic and let it also cook with the onions.

Place the onion and garlic mixture in the bowl of a food processor or blender along with the avocado, cilantro, lime juice and red pepper flakes. Process until you have a fairly smooth sauce. It will have a pesto-like consistency.

Remove the guacamole sauce to a bowl, add the cooked pasta, and toss well to mix.

Serve immediately. Nutrition Calories: 303 kcal Protein: 8.2 g Fiber: 5.2 g Tried this recipe? Let us know ! Or post a photo on Instagram and tag @HolyCowVegan

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More creamy pasta recipes:

The best vegan white pasta sauce ever

Pasta with roasted cauliflower cashew sauce

Vegan Fettuccine Alfredo