Spaghetti Mit Avocado Babyspinat Und Schimmelkaese

Spaghetti with Avocado and Gorgonzola

30—35 Min

We are familiar with avocado in the form of fresh guacamole and as a topping in salads. In this recipe, it is enjoyed warm for a change: fried and combined with tangy Gorgonzola to make a spaghetti sauce. If you're a fan of avocado then you have to try this dish!

Ingredients 4 Portions

Preparation

  1. 1

    Bring salted water to the boil and cook the pasta according to the instructions on the packaging until al dente. Skim off a little of the pasta water and put to one side to use later.

  2. 2

    Peel the onion and garlic, slice them thinly and fry in 2 tbsp. of olive oil. Add the Turmeric seasoning mix to the pan and fry for a few seconds. Use the coconut milk, whipping cream and the juice of half a lemon to deglaze the pan immediately. Add the tomato puree and bring to the boil. Season to taste with salt and pepper.

  3. 3

    Cut the avocados in half, remove the stone and slice. Use a spoon to remove the flesh from the skin. Heat another pan with 2 tbsp. of olive oil and fry the sliced avocado for around 1–2 minutes on both sides until golden brown.

  4. 4

    Add the spaghetti to the sauce and toss through. If the sauce is too thick, add a little of the pasta water. Stir through the baby spinach and allow to infuse for a short time.

  5. 5

    Serve the spaghetti on plates, garnish with the avocado and pieces of Gorgonzola and season with salt and pepper to taste.