Creamy Avocado Linguine with Meyer Lemon and Arugula

OK, I admit, this sounds a little strange. But after you try one bite, I think you’ll be pleasantly surprised. I was a little skeptical myself. But the bright zesty flavors of Meyer lemon kept me wanting more and more. The creaminess of the avocado fools you into believing you are consuming something rich and decadent and cheesy.  It’s really hard to believe it is vegan.  This can be made in 15 minutes flat, the time it takes to cook the linguine. It can be served warm, or chilled. Either way, it’s tasty and good for you.

A friend recently gave me a little gift of one of my favorite things to cook with. Meyer Lemons. If you are not familiar with them, you absolutely must give them a try. And this is the time of year they are in season, so they are easily accessible. The difference between a regular lemon and Meyer lemon is subtle, but quite magical. They are a cross between a lemon and a mandarin orange. Their skin is smoother, thinner and edible. Their fruit is juicier, sweeter and less acidic than a lemon.  They have a delicious hint of mandarin orange in both flavor and aroma.  Without fail, the smell alone brightens my mood. To me, their aroma, is truly one of life’s simple joys.
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Creamy Avocado Linguine with Meyer Lemon and Arugula

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Creamy Avocado Linguine with Meyer Lemon and Arugula
by sylvia fountaine, feasting at home blog January-5-2013
A creamy vegan pasta in a flavorful creamy avocado sauce, bursting with bright flavors of Meyer lemon, tossed with fresh arugula.
Ingredients
  • 8 oz Linguine
  • 2 ripe Avocados
  • 3 T Meyer Lemon Juice
  • 3 T Good olive oil
  • 3/4 tsp kosher salt
  • 1/4 tsp white pepper
  • 2 whole garlic cloves
  • generous handful arugula
  • 1 tsp Meyer lemon zest
Instructions
Boil 8 oz Linguine in salted water

Puree the rest of the ingredients ( except arugula and zest) in a food processor until completely smooth, scraping down the edges.

When Pasta is al dente- drain and place in a bowl

Toss pasta with avocado puree and a handful fresh arugula.
Taste for salt. Garnish with Meyer lemon zest and fresh cracked pepper.

Details

Prep time: Cook time: Total time: Yield: 4 servings

Comments

  1. says

    This sounds superb! I’ve seen a few pasta recipes using avocados as a creamy sauce before, but yours has me intrigued enough to pull that sad and browning fruit off my counter and put some water on to boil. Like, right this minute. Thanks!

  2. says

    I’ve had meals like this quite a bit, considering I’ve always got connections for homegrown Meyers and Avocados 😉 For those of you readers who aren’t sure if this will be tasty or not… take my word – it is absolutely delish!!

    You can also increase the oil and lemon juice and make it into a lovely salad dressing.

    Thank you so much for posting Sylvia!

  3. says

    I love avocados. I used to work with someone who would ask all of us, if we were trapped on an island, what food would we have? I always said something stupid like bagels, until this one friend Dave said he’d have an avocado – so true! They’e so nutritious, good for you, and delicious!

  4. says

    Hi Sylvia,

    I just tried this recipe for dinner tonight, and it was wonderful! I swapped out the arugula for broccolini (only green I had on hand besides avocado) and topped the meal with a poached egg. Yum.

  5. says

    I think I deserve this tonight. I have sick kids who will be getting hot dogs, while mummy & daddy dine on this. I am in love with it’s simplicity and elegance.

  6. says

    Rarely do i make recipes from sites I”m unfamiliar with. It’s not that I don’t trust y’all, it’s that it’s so easy for us to stick to the tried and true! BUT, I’ve been doing some gluten-free experimentation which means expanding my horizons. I stumbled across this recipe on pinterest, had an avocado, arugula, and some quinoa pasta, and figured what the heck. MISS LADY YOU ARE A GENIUS. I just made the most delicious gluten free, dairy free, vegan dish ever and it’s all because of you! This baby’s goin in my recipe box and will probably be made a TON over the summer when avocados are a lil prettier than they are now. I”m also bookmarking you! Thank you so much for posting!

  7. says

    I made this tonight and it was very interesting. I’ve never had anything quite like it! My avocados were on the smaller side so the sauce came out a lil too salty (and spicy) for my taste. I added one more avocado and made more pasta to compensate for my increase. Somehow the sauce to pasta ratio was still off and the extra sauce made the dish less appealing. I will try this out again with some adjustments and definitely add the sauce slowly. Thanks for giving me the opportunity to try something new!

    • says

      I did use larger sized avocados, so I will specify this more clearly in the recipe. Do you remember if you used kosher salt? Or was it another kind of salt? Thank you Kate for the feedback, it’s good to hear in order to get the recipe as accurate as possible. So many variables….

  8. says

    Just made this and it was SO GOOD. Rocking the capitals to show that by so good, I mean really, really, really good. I’m gluten free so I subbed for some corn & rice noodles and fell in love. The best kind is always with scrummy food.

  9. says

    I just made this for lunch. I didn’t have Meyer lemons so I used a regular lemon, otherwise I followed the recipe exactly. It was delicious!

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