The creamy avocado egg pasta dish is made with a no-cook avocado sauce and served with boiled eggs for breakfast! This sauce comes together in less than 10 minutes and just enough time to get your pasta ready too. You can flavour the sauce with whatever your heart desires. I have included a few variations that I have already tried. Go bold with balsamic and onions or go light with tomatoes and parm.
I am calling this breakfast pasta because I need some easy recipes that qualify as breakfast up my sleeves. This avocado egg pasta comes together with ripe avocados, herbs, and a drizzle of extra virgin olive oil in a blender. While your favourite pasta is getting cooked. You can use any kind of pasta that can hold the sauce, I have tried with penne, shell and spaghetti. If you find the sauce is not enough then feel free to add one more avocado or add more labneh. You must fix the seasoning as per your taste before you stir the sauce into the pasta bowl.
Creamy avocado pasta came on my radar in 2018 while living in Yanbu. I used to easily get a good batch of ripe avocados. I have already shared my love/hate for Avocados in my Guacamole with Labneh recipe and it still holds. But after we moved to UAE and by the time we settled into our new apartment, the pandemic happened. Having the luxury of time and access to Netflix is a great union.
One afternoon, I watched the documentary The Avocado War on Netflix - an eye-opener! Since then I abstained from buying avocados as a personal resolution for a year until April 2021. Surprisingly, it was easy! I didn't have the compulsive need to eat avocados.
But I caved in when I saw my old phone gallery of this pasta dish with watermelon feta salad. I called my trusted vegetable vendor and placed an order for a few veggies, and three good avocados. I used a brown bag to ripen one avocado at a time, while the others stayed in the fridge. This time I used Labneh (similar to greek yoghurt) instead of Laban and I think this makes it even creamier and tastier.
Labneh and avocado
Most of the Creamy Avocado Pasta recipes on the web does not call for Labneh but I love to add labneh which is a hung yoghurt similar to thick greek yoghurt to add body to the sauce and keep the avocado sauce from oxidizing. Avocados are prone to oxidation when in contact with air causing them to discolour. The lemon juice is added to prevent oxidation but Labneh really seals it for longer.
Creamy Avocado Breakfast Pasta
- 200 grams pasta of your choice shell shape or spaghetti
- 1 large ripe avocado
- 1 garlic clove
- 1 green chilli optional
- Fresh coriander leaves freshly chopped
- juice of half a lemon
- 2 tablespoons full-fat labneh greek or hung yoghurt
- 2 tablespoons extra virgin olive Oil
- ½ teaspoon Italian seasoning
- salt and pepper to taste
- ½ cup cherry tomatoes halved
- ½ medium-sized red onion sliced (optional)
- 1 teaspoon balsamic vinegar optional
- 2 to 3 hard-boiled eggs to serve along
- Freshly grated parmesan
Boil the pasta
- Boil the pasta according to the instructions on the package. If instructions are not clear, just bring a large pot of heavily salted water to a boil. Add the pasta, bring it to a full boil, and then cook for 6 to 12 minutes depending on the pasta type. Keep checking a piece to see if they are cooked through by taking a small bite or cutting through the centre of a piece. If it is raw, there will be a white line.
Prepare the sauce
- While the pasta boils, make the sauce using a food processor. Add the garlic, basil or parsley leaves, avocado, green chilli, labneh or Greek yoghurt, lemon juice, olive oil, dried herb seasoning, salt and pepper and process until all comes together and is smooth. Do stop to scrape down the jar as needed.
Plate and serve
- Drain the pasta and put it back in a large bowl. Add the avocado sauce and fold gently ensuring all pasta is coated with the sauce. Fold in some cherry tomato and sliced onions (optional). Divide into the serving bowls and garnish with some grated parmesan. Serve topped with halved boiled eggs. (you may chop and fold in the boiled eggs, but I prefer this way)
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Did you make this recipe? Let me know!