VELVET AVOCADO PASTA

This alternative take on a classic pasta dish features different textures of avocado

SERVES 2

Easy

2 hours

15 min

RECIPE DEVELOPED BY:

Monray van der Hyde

STYLING & PHOTOGRAPHY:

ICA Team

WINE PAIRING:

PASTA

100 g bread flour

1 large egg, whisked

pinch of salt

AVOCADO AND CREAM CHEESE FILLING

15 ml (1 tbsp) vegetable oil

1 (70 g) small onion, finely chopped

50 g almonds, toasted and finely chopped

45 ml (3 tbsp) cream cheese,

1 (200 g) avocado, mashed

salt, to season

AVOCADO SALT

skin of 1 avocado, scraped clean and dried

10g salt

AVOCADO PESTO 

60 g basil, fresh

40 g almonds, lightly toasted and chopped

2 (14 g) garlic cloves, creamed

50 g Pecorino cheese, grated

80 ml (⅓ cup) olive oil

45 ml (3 tbsp) lemon juice

1 (200 g) Avocado, pureed

salt and pepper, to season

AVOCADO OIL

handful of parsley

1 avocado skin

250 ml (1 cup) vegetable oil

RICE PAPER CRISPS

5 Rice papers

oil, to deep fry

avocado salt

TO SERVE

125 ml (½ cup) crème fraîche

10 g fresh basil 

Preheat the oven to 120℃.

Pasta

Combine the flour and whisked egg until a firm dough forms. If the mixture is slightly dry, add a little bit of water.
Knead the dough for 10 minutes until smooth.
Place the pasta dough in the fridge for 20 minutes.

Pasta Filling

Heat the oil in a small pan. Saute the onion for 5 minutes until soft.
Remove from the heat. Add the rest of the ingredients to the pan and stir through.
Season the filling with salt and pepper.
Roll the pasta out with a pasta machine into thin sheets. Use a cookie cutter to form round shapes.
Place a little bit of the filling onto the pasta, folding the pasta over into a half-moon. Use a little bit of water to secure the edges. Fold the tips of the half-moon around your index finger and secure the tips.
Dust the pasta shapes with flour and set aside.

Avocado Salt

Place the skins onto an oven tray and allow the skins to dry in the oven until completely dry.
Once dry, remove the skins and blend until fine, combine the powder with an equal amount of salt and set aside.

Avocado Pesto

Combine all the ingredients in a food processor or blender and pulse for about a minute.
Store the pesto in a small bowl in the fridge.

Avocado Oil

Bring a small pot of water to the bowl over medium heat. Prepare another bowl with ice water.
Once the water is boiling, blanch the parsley in the boiling water and immediately place it into ice water.
Drain the parsley well.
Place the parsley, avocado skins and oil into a blender. Blend the oil on high for about 1 minute before straining.
Strain the oil.

Rice Paper Crisps

Fry the rice papers in hot oil for 1 minute or until the rice paper puffs up and becomes crispy.
Place the rice papers on a paper towel to dry.
Dust the rice paper crisps with a good amount of avocado salt.

To Serve

Bring a small pot of water to a rolling boil over high heat. Season the water generously with salt. Boil the pasta shapes for 3 minutes or until cooked. 
Heat the crème fraîche in a small saucepan over low heat for 2 minutes, add the avocado pesto to the crème fraîche, followed by the avocado pasta, taking care not to break the pasta shapes.
Place the pasta, with a generous amount of sauce on your plate.
Finish with a drizzle of the avocado oil, rice paper crisps and fresh basil leaves.

Monray van der Hyde represented ICA at the 2024 Culinary Schools Student Chef Competition with his dish, “Velvet Verdant”. This alternative take on a classic pasta dish features different textures of avocado including avo and almond pasta, avo pesto, avo oil and avo dust.

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VELVET AVOCADO PASTA

PASTA

AVOCADO AND CREAM CHEESE FILLING

AVOCADO SALT

AVOCADO PESTO

AVOCADO OIL

RICE PAPER CRISPS

TO SERVE

Pasta

Pasta Filling

Avocado Salt

Avocado Pesto

Avocado Oil

To Serve

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AVOCADO PESTO 