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