Avocado pasta
4 servings
40 minutes
Avocado pasta is a refined blend of freshness and rich flavors. The dish draws inspiration from Italian cuisine but adds sophistication with a creamy sauce of parmesan and garlic. Tender salmon fillet in harmony with velvety avocado slices creates an amazing balance of flavors, while cauliflower adds tenderness and textural variety. Olives provide a piquant touch, and dill and parsley add freshness and aroma. This dish is perfect for a romantic dinner or a cozy family evening, offering a combination of simplicity and gastronomic elegance. Angel hair pasta gently absorbs the sauce, making each bite rich and exquisite.
1
First, you need to make the sauce. Melt the butter in a saucepan over medium heat, pour in the heavy cream and cook for five minutes, add crushed garlic and grated cheese, mix well, then sprinkle the sauce with chopped parsley and turn off the heat.
- Butter: 3 tablespoons
- Cream: 200 ml
- Garlic: 1 clove
- Grated Parmesan cheese: 180 g
- Parsley: 30 g
2
Fry the salmon fillet in vegetable oil, cool it down, remove the skin, take out the bones, and slice it. Divide the cauliflower into florets and steam it, while cooking the pasta in salted water, draining it, and drying it.
- Salmon fillet: 450 g
- Vegetable oil: 10 ml
- Cauliflower: 115 g
- Capellini (angel hair pasta): 230 g
- Salt: to taste
3
Peel the avocado, slice it thinly, and mix it in a bowl with the juice of a quarter lemon.
- Avocado: 1 piece
- Lemon: 0.3 piece
4
Mix the pasta with warm sauce, add slices of salmon, cauliflower, finely chopped olives, and avocado with lemon, season with pepper, and sprinkle with dill.
- Green olives: 100 g
- Dill: 30 g
- Ground black pepper: to taste