Creamy Avocado Sauce Linguine with Burrata by @hervecuisine

25 min

2 servings

🥑

200 g

Avocado

🧀

50 g

Parmesan

🥬

100 g

Baby spinach

🌿

10

Basil leaves

🍋

15 ml

Lemon juice

🫒

60 ml

Olive oil

🧂

3 g

Salt

⚫

1 g

Pepper

🍝

400 g

Linguine

🧀

150 g

Burrata

🍝

120 ml

Pasta cooking water

  1. Cook
    • dried linguine
    • salt
    • Pasta cooking water

    Bring a large pot of salted water to a boil, then cook 400 g dried linguine until al dente.

  2. Drain
    • pasta cooking water
    • dried linguine

    Reserve 120 ml pasta cooking water, then drain the linguine.

  3. Add
    • ripe avocado
    • grated Parmesan cheese
    • baby spinach

    Add the avocado, 50 g grated Parmesan cheese, 100 g baby spinach, 10 basil leaves, lemon juice, and 60 ml olive oil to the blender.

  4. Blend
    • pasta cooking water

    Blend the green sauce until smooth, adding 60 ml reserved pasta cooking water to help it blend.

  5. Transfer
    • dried linguine
    • ripe avocado
    • grated Parmesan cheese

    Transfer the cooked linguine to a frying pan, then add the green sauce.

  6. Toss
    • pasta cooking water

    Toss over low heat until the sauce coats the pasta, loosening it with the remaining reserved pasta cooking water if needed.

  7. Divide
    • burrata

    Divide the pasta among serving plates, then top with the burrata.

  8. Garnish
    • black pepper
    • fresh basil leaves
    • grated Parmesan cheese

    Finish with black pepper, remaining basil leaves, grated Parmesan cheese, and a drizzle of olive oil.

Creamy Avocado Sauce Linguine with Burrata by @hervecuisine

25 min

2 servings

🥑

200 g

Avocado

🧀

50 g

Parmesan

🥬

100 g

Baby spinach

🌿

10

Basil leaves

🍋

15 ml

Lemon juice

🫒

60 ml

Olive oil

🧂

3 g

Salt

⚫

1 g

Pepper

🍝

400 g

Linguine

🧀

150 g

Burrata

🍝

120 ml

Pasta cooking water

Preparation Steps

  1. Step 1/8

    Bring a large pot of salted water to a boil, then cook 400 g dried linguine until al dente.

    🍝dried linguine
    🧂salt
    🍲large pot

  2. Step 2/8

    Reserve 120 ml pasta cooking water, then drain the linguine.

    🍝pasta cooking water
    🍝dried linguine
    🥄measuring spoons
    🧺colander

  3. Step 3/8

    Add the avocado, 50 g grated Parmesan cheese, 100 g baby spinach, 10 basil leaves, lemon juice, and 60 ml olive oil to the blender.

    🥑ripe avocado
    🧀grated Parmesan cheese
    🥬baby spinach
    🌿fresh basil leaves
    🍋lemon juice
    🫒extra-virgin olive oil
    🥄measuring spoons

  4. Step 4/8

    Blend the green sauce until smooth, adding 60 ml reserved pasta cooking water to help it blend.

    🍝pasta cooking water

  5. Step 5/8

    Transfer the cooked linguine to a frying pan, then add the green sauce.

    🍝dried linguine
    🥑ripe avocado
    🧀grated Parmesan cheese
    🥬baby spinach
    🌿fresh basil leaves
    🍋lemon juice
    🫒extra-virgin olive oil
    🍳frying pan

  6. Step 6/8

    Toss over low heat until the sauce coats the pasta, loosening it with the remaining reserved pasta cooking water if needed.

    🍝pasta cooking water
    🍳frying pan

  7. Step 7/8

    Divide the pasta among serving plates, then top with the burrata.

    🧀burrata
    🍽️serving plate

  8. Step 8/8

    Finish with black pepper, remaining basil leaves, grated Parmesan cheese, and a drizzle of olive oil.

    ⚫black pepper
    🌿fresh basil leaves
    🧀grated Parmesan cheese
    🫒extra-virgin olive oil
    🥄measuring spoons

Composition

Ingredients

Types

Vegetables, Leafy greens, Fruit, Citrus, Seasonings, Dairy, Cheese, Liquids

Ingredients

Avocado, Parmesan, Baby spinach, Basil leaves, Lemon juice, Olive oil, Salt, Pepper, Linguine, Burrata, Pasta cooking water

Notes

Avocado (ripe), Parmesan (or Grana Padano, grated), Lemon juice (juice of half a lemon), Salt (to taste), Pepper (to taste), Linguine (cooked al dente, amount not given), Burrata (creamy), Pasta cooking water (used to loosen the blender and the sauce, amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Mediterranean diet

Calories

676 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 79g, Fat: 31g, Fiber: 8g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 321mg, Potassium: 720mg, Iron: 4mg, Sodium: 390mg

Vitamins

Vitamin A: 250µg RAE, Vitamin C: 18mg, Vitamin K: 120µg, Folate: 105µg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

large pot, colander, measuring spoons, frying pan, serving plate

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Summer meal, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Tender

Flavors

Rich, Herbaceous, Fresh, Tangy, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 2 days (Store in an airtight container,Keep burrata separate when possible,Reheat gently with a splash of water), freezer : 0 min (Not recommended because avocado sauce and burrata lose their texture)