Spaghetti with guacamole

Ingredients

• 1 packetspaghetti
• 3avocados
• 1 tablespoon (15 ml)oil
• 1 clovegarlic
• to tastesalt and black pepper
• 150 g (1 cup)cherry tomatoes
• 75 g (½ cup)olives
• to tasteParmesan, optional

Instructions

1. 1

   Cook the spaghetti

   Cook the spaghetti according to the instructions on the packet.

2. 2

   Make the guacamole

   While the spaghetti cooks, mash the avocados with the garlic. Stir in the oil and season with salt and pepper to taste.

3. 3

   Prepare the toppings

   Halve the cherry tomatoes and slice the olives.

4. 4

   Mix with sauce

   When the spaghetti is ready, mix it with the prepared avocado.

5. 5

   Serve straight away

   Serve immediately with Parmesan, if using.

What is spaghetti with guacamole?

This dish pairs Italian-style spaghetti with a sauce inspired by guacamole, the Mexican avocado preparation traditionally served as a dip or accompaniment. It is a simple cross-cuisine combination rather than a traditional pasta sauce.

The avocado makes the sauce creamy without needing to be cooked, while garlic, tomatoes and olives bring savoury, fresh notes. Mixing it into hot pasta helps the sauce cling to the strands.

Nutrition and macros by portion

The nutrition label shows one serving as written: 748 calories, 19g protein, 100g carbs, 32g fat.

Most of the carbohydrates come from the spaghetti, while avocado and oil provide much of the fat; the pasta and avocado also contribute some protein. For a more balanced plate, serve a generous side of salad or other vegetables alongside it.

Choosing the ingredients

Avocados: Use ripe fruit that gives slightly when pressed but is not mushy. They mash easily into a smooth coating for the spaghetti.

Olives and tomatoes: Their salty and juicy flavours balance the richness of the avocado. Halve the tomatoes and slice the olives so they are easy to distribute through the pasta.

Getting the sauce texture right

Mash the avocado with the garlic until it reaches the consistency you like, then mix in the oil and seasoning. A few small avocado pieces are fine; for a smoother result, mash more thoroughly.

Taste the mixture before combining it with the pasta, bearing in mind that the olives and optional Parmesan will add saltiness too.

Timing the pasta and sauce

Start preparing the avocado while the spaghetti cooks, as the recipe is designed to bring the two together without a long wait. Follow the packet directions for the pasta rather than relying on a fixed cooking time.

Once drained, mix the spaghetti with the avocado promptly and serve straight away. The sauce is uncooked, so there is no separate simmering stage.

Serving and finishing

Fold the halved tomatoes and sliced olives through the pasta or scatter them over each serving. Add Parmesan at the table if you want a salty, savoury finish.

A crisp green salad or simply dressed leaves make an easy side. Serve the pasta as soon as it is mixed, while it is still warm.

Adjusting the seasoning

Salt and pepper are added to taste, so start with a little and adjust after mixing. The olives and Parmesan can both contribute salt, making a final taste useful before serving.

If the avocado mixture seems thick, mix it thoroughly with the warm spaghetti so it spreads across the strands. Avoid adding extra oil automatically; first check whether better mixing is enough.

Recipe notes & tips

• Choose avocados that are ripe enough to mash easily.
• Prepare the avocado while the spaghetti cooks to keep the meal within the stated 20 minutes.
• Taste the sauce before adding much salt, as the olives and Parmesan are salty.
• Slice the olives evenly so their flavour is distributed through the pasta.
• Serve immediately after mixing for the best warm, creamy texture.

Variations

• Add chilli: Mix a little chopped fresh chilli into the avocado for heat.
• Use lemon: Add a squeeze of lemon juice to brighten the avocado mixture.
• Include herbs: Fold chopped coriander or parsley through the sauce before serving.
• Add extra vegetables: Mix in finely sliced cucumber or pepper for more fresh crunch.
• Make it vegan: Leave out the optional Parmesan or use a plant-based alternative.

Common mistakes to avoid

• Using underripe avocados: They are difficult to mash; choose fruit that yields slightly when pressed.
• Over-salting the sauce: Olives and Parmesan add salt too; season gradually and taste before serving.
• Leaving the pasta to sit: The sauce is best mixed in while the spaghetti is freshly cooked.
• Cutting the tomatoes too large: Halve cherry tomatoes so they mix more easily with the strands.
• Adding Parmesan before tasting: Check the seasoning first, then add cheese if desired.

How to store

For the best texture, serve this dish freshly made. Refrigerate leftovers in an airtight container and eat within 1 day; the avocado may darken, and reheating gently can soften the sauce, so avoid high heat.

Frequently asked questions