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
- 500 gSpaghetti
- 2 pieceOnion
- 2 pieceGarlic cloves
- 200 mlCoconut milk
- 100 mlWhipping cream
- 2 pieceAvocado
- 100 gBaby spinach, fresh
- 150 gGorgonzola
- 0.5 pieceLemon
- 1 tbsp.Tomato puree
- 1 pkg.Turmeric with Chili, Cardamom & More
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
Preparation
- 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
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
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
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
Serve the spaghetti on plates, garnish with the avocado and pieces of Gorgonzola and season with salt and pepper to taste.