I like avocados a lot. This is a simple and speedy pasta sauce recipe from avocados that you can make in two ways. The sauce can also be used as a dip, so it’s versatile. Our family loves this simple pasta dish. I often saute some shrimp in garlic and chili to top the pasta. Tunafish is also an excellent addition, but I think pasta is excellent without any additional stuff. Here’s the recipe:

Ingredients:

• 1 garlic clove, or as much as you like
• 1/2 chili (remove seeds), same with this
• 1 lime
• 2 ripe avocados
• Salt
• Black pepper
• Splash of olive oil
• Handful of basil and cilantro(or leave cilantro away if you are not a friend of it. You could add instead some flat-leaf parsley)
• 60 g Parmesan
• 2.5 dl sour cream

NOTE: You can make the sauce directly in the serving bowl, where you’ll bring the pasta to the table, or if you want a paste-like result, put all the ingredients in a blender and blend them into a paste.

1. Finely chop the garlic, also chop the chili, and place them in the bowl. Squeeze the lime juice into the bowl.
2. Cut the avocados in half, remove the pits, dice the avocado in the skin, and scoop the flesh into the bowl using a spoon.
3. Chop the herbs and grate the cheese.
4. Add salt, pepper, olive oil, chopped herbs and Parmesan.
5. Mix with a spoon, taste, and adjust the salt if needed. If it’s too thick, add a splash of pasta cooking water.
6. Add hot pasta and mix.

Optionally, add fresh cherry tomatoes and saute shrimp in garlic and chili separately to add to your pasta. This is what I do pretty often. This sauce is also suitable as a dip. In that case, add a diced bell pepper and finely chopped tomatoes.