What happens when guacamole meets Italian orecchiette? Guacamolette is born! This easy vegan fusion pasta brings together ripe avocado, juicy tomatoes, red onion, garlic and fresh lemon with tender pasta, a splash of oat cream and golden toasted pine nuts. No added cooking oil is needed: the avocado makes the sauce wonderfully creamy. Inspired by Italian pasta and Mexican guacamole, this is a playful fusion recipe, not a traditional national dish.
▣ Ingredients (2 servings)
- 160 g orecchiette pasta (dry)
- 1 ripe avocado
- 1 tomato
- 1 red Onion
- 1 clove garlic
- 25 g pine nuts
- 50 ml oat creme
- 1 tsp nutritional yeast
- 1 tsp freshly grated lemon zest
- 1 tbsp freshly squeezed lemon juice
- 1 sprig fresh mit
- to taste salt & freshly ground black pepper
♨ Preparation
- Make the Guacamole
Finely dice the red onion and tomato and mince the garlic. Add them to the avocado with the freshly grated lemon zest. Mix well and season with salt and freshly ground black pepper. Finally, fold in the finely chopped fresh mint leaves. - Mash the Avocado
While the pasta cooks, halve and pit the avocado. Scoop the flesh into a bowl and mash it with a fork. Immediately stir in the freshly squeezed lemon juice to slow browning. - Make the Guacamole
Finely dice the red onion and tomato and mince the garlic. Add them to the avocado with the freshly grated lemon zest. Mix well and season with salt and freshly ground black pepper. - Toast the Pine Nuts
Place the pine nuts in a dry frying pan over medium-low heat. Stir frequently until golden and fragrant. Remove from the pan immediately so they do not burn. No oil is required. - Finish the Pasta
Turn off the heat under the pasta pot. Add the oat cream and nutritional yeast to the warm pot and stir. Return the drained orecchiette and toss to coat. Cover and leave on the switched-off cooking surface for approximately 2 minutes, allowing the residual heat to finish the pasta. If needed, loosen with a little reserved pasta water. Check that the pasta is cooked through before serving. - Combine
Take the pot off the warm cooking surface. Let the pasta cool slightly, then fold in the prepared guacamole. Avoid boiling the avocado mixture to preserve its fresh flavor and color. - Serve
Divide between two plates and top with the toasted pine nuts and optional grated vegan Parmesan alternative. Serve immediately with a generous mound of crunchy raw vegetable salad, if desired.
Food Story
The Avocado Emergency
You know how it goes with avocados. One minute they’re rock-hard, the next they’re perfectly ripe, and by tomorrow they’ve already crossed the great avocado bridge into the afterlife.
That’s exactly how this recipe started.
I had one perfectly ripe avocado at home, practically begging to be rescued. Tomatoes, red onions, garlic and pine nuts are permanent members of my kitchen’s basic equipment. And I was seriously craving pasta.
So why not bring everything together?
Italian orecchiette met creamy guacamole, nutritional yeast and a little oat cream. Toasted pine nuts joined the party, and suddenly a handful of everyday ingredients became something rather extraordinary.
The result? Guacamolette!
No added oil was needed. The avocado provided the creaminess, the pine nuts delivered their delicious roasted flavour, and the vegetables brought freshness and crunch.
And because orecchiette means “little ears” in Italian, this pasta practically demanded its own soundtrack.
Guac ‘n’ Roll, baby!
Two Mountains. One Plate.
And because I couldn’t resist adding even more colour, I served my Guacamolette with a generous mountain of crunchy raw vegetables.
One mountain of creamy pasta. One mountain of fresh salad.
Two mountains. One plate. Zero boring side dishes. Just delicious competition!
♨ Nutrition per serving
Nutritional values are approximate and may vary depending on the ingredients and products used.
Good to Know
Avocado and Unsaturated Fats
Avocados are rich in monounsaturated fats, particularly oleic acid, and provide fibre, potassium and folate. Replacing some saturated fat with unsaturated fat can help improve blood cholesterol levels. Their creamy texture also makes added cooking oil unnecessary here.
Pine Nuts: Small but Nutrient-Dense
Pine nuts provide mostly unsaturated fats, along with minerals such as magnesium and manganese. They are energy-dense, so 25 g is plenty for a flavourful topping for two portions.
Saturated vs. Unsaturated Fats
Unsaturated fats, found in avocados, nuts, seeds and many plant oils, are generally a heart-healthier choice when they replace saturated fats. High intakes of saturated fat can increase LDL cholesterol. The overall dietary pattern matters more than any single ingredient.
HDL and LDL Cholesterol
LDL carries cholesterol through the bloodstream; elevated LDL contributes to plaque formation in arteries and increases cardiovascular risk. HDL is involved in transporting cholesterol back toward the liver, but a high HDL value alone does not guarantee protection. Reducing elevated LDL remains an important prevention goal.
No Added Cooking Oil
This recipe uses no added oil. That does not mean it is fat-free: avocado and pine nuts naturally contain fat, predominantly unsaturated fatty acids. Both are nutritious but energy-dense.
What Does Nutritional Yeast Do?
Nutritional yeast adds savoury, slightly cheesy umami notes. It may provide B vitamins, but it is a reliable source of vitamin B12 only if specifically fortified.
Why Orecchiette Work So Well
The small, cup-shaped pasta originates from southern Italy. Its shape helps catch creamy sauces and finely chopped ingredients, making it an excellent choice for avocado-based pasta dishes.
Why Add Lemon?
Lemon juice adds acidity that balances the richness of avocado and pine nuts. It also slows the enzymatic browning that occurs when avocado flesh is exposed to oxygen, helping the sauce retain its green colour for longer.
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