Description
A fresh, creamy, and smoky pasta dish featuring ripe avocados and charred corn, ready in 30 minutes. Perfect for a quick, satisfying summer meal.
Ingredients
Scale
- 2 medium ripe avocados
- 12 ounces (340g) pasta (fusilli or penne recommended)
- 1 ½ cups (225g) corn kernels (fresh, frozen, or canned)
- 3 cloves garlic, minced
- 2 tablespoons (30ml) lime juice
- 2 tablespoons (30ml) extra virgin olive oil
- ¼ cup fresh cilantro, chopped (or parsley as a substitute)
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente, about 8-10 minutes depending on the shape. Reserve ½ cup of pasta water, then drain the pasta.
- While pasta cooks, heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and toss in corn kernels. Let sit undisturbed for a couple of minutes to char, then stir or shake the pan to char other sides. Cook for 5-7 minutes until some pieces are slightly blackened but not burnt.
- In a mixing bowl, scoop out avocado flesh. Add minced garlic, lime juice, olive oil, salt, pepper, and red pepper flakes if using. Mash together until creamy but still slightly textured. Add reserved pasta water as needed to loosen the sauce.
- Return drained pasta to the pot or a large bowl. Pour in avocado sauce and stir to coat evenly. Add charred corn and toss gently. Add more pasta water a tablespoon at a time if sauce is too thick.
- Fold in chopped cilantro and halved cherry tomatoes if using.
- Taste and adjust seasoning with salt, pepper, or lime juice as needed. Serve immediately, garnished with extra cilantro or red pepper flakes if desired.
Notes
Use ripe avocados for a creamy sauce. Don’t skip charring the corn for smoky flavor. Save pasta water to loosen sauce as needed. If no skillet is available, roast corn under broiler or use a grill pan. Serve immediately to avoid avocado browning. Leftovers keep up to 1 day refrigerated; reheat gently with added water or olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 420
- Sugar: 5
- Sodium: 340
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 56
- Fiber: 8
- Protein: 10
Keywords: avocado pasta, creamy pasta, charred corn, quick dinner, vegan pasta, summer recipe, easy pasta, healthy pasta