Avocado-chili pasta

Hot and cold a pleasure

avocado penne

For 4 people:

2        avocados (very soft)
2        cloves of garlic
1        red onion
3        tablespoon cream cheese
1        tablespoon chopped chili
20 ml milk or water
500g  pasta (I prefer penne for this sauce)

1. Boil 2 l water in a cooking pot, and add a little bit salt when the water is ready for the pasta.

2. While the water heat, chop the onion and garlic very fine and put them aside. Cut the avocados in half and get out the soft flesh with a tablespoon. Afterwards mash the avocado with a fork until you have a smooth mass, then add the cream cheese, chili, garlic and onion, and mix it well. Add the milk (or water) until it reaches the desired consistency and salt and pepper to taste.

3. Put the pasta in boiling water and cook for about 10 minutes. You can enjoy this dish warm or cold, as you like it. If you prefer it warm, just put some sauce over the penne and garnish with a little bit dried chili. For the pasta salad variation let the pasta cool down for an hour, then add the sauce and put everything in the refrigerator for another hour. You can also add cherry tomatoes or cucumber cubes. Enjoy!

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