Isn’t guacamole amazing? I remember the first time I tried it. It was my last night in Tulum, Mexico and my room mate and I went out for dinner. Actually, this was also the first time I tried quesadillas (Mexican cuisine in Australia is not really a booming industry, yet). Thus began my obsession for quesadillas, guacamole and avocado in general.
By the way, Tulum? Absolutely amazing. I had a really wonderful time in this town. My hostel was fantastic. They served us a gourmet Mexican breakfast every morning; they were ridiculously friendly and willing to show us around the town; and we got to use their bikes for free.
Tulum is situated on the east coast of Mexico on the Yucatan Peninsula, quite near the famous ruins of Chichen Itza as well as the town of Cancun. Its main attraction is the Mayan ruins, picturesquely located on the shore of Tulum’s beautiful cerulean beach.
Mexico is probably my most favourite destination in the world, right next to Poland. My favourite city was Palenque, purely because it was a town located within a jungle. It was such a thrill to be there. And of course, it is also famous for its ruins, like a lot of towns in Mexico.
Actually, come to think of it, I loved every town I visited. Like San Cristobal de las Casas.
I mean, the colours of these towns are just phenomenal. I sometimes wish Melbourne was that colourful.
Anyway, I’m getting carried away again.
It’s hard to say what my favourite cuisine is. I love Thai, and more recently Moroccan, the latter of which is due to an amazing restaurant in Melbourne. But most of all, like a majority of society it seems, I love Mexican and I love Italian. Which is quite fitting really, as this recipe combines the best of both worlds.
Avocado here is used as a healthy alternative to a creamy pasta sauce, with hints of lime and coriander to give it a guacamole feel. We love this dish because it is quick and absolutely delicious, and it has become a staple in our home. You can use any type of pasta, but I feel it tastes better with macaroni.
- 200g (7oz) pasta
- 1 ripe avocado, roughly chopped
- 1 tbsp lime/lemon juice
- 1 clove garlic, roughly chopped
- ¼ cup fresh coriander (cilantro), chopped
- ½ tsp salt
- black pepper, to taste
- Cook pasta as directed.
- Meanwhile, combine the avocado, garlic, lemon/lime juice, coriander, salt and pepper in a food processor. Process until smooth.
- Once cooked, drain the pasta, add the avocado cream and toss until thoroughly mixed. Season with extra salt and pepper, if desired.