Quick and easy, creamy rigatoni pasta gently tossed in avocado and fragrant sofrito sauce. Made with a Puerto Rican twist, using adobo. A delicious dinner recipe that’s perfect for a busy weekday summer night.
Bring apot of salted water to a boil. Once at a boil, add the rigatoni noodles and cook until al dente, about 10-15 minutes. Alternatively, cook according to package instructions.
Avocado Pasta Sauce
While the pasta cooks, place the avocado, olive oil, sofrito, adobo, water, and nutritional yeast (optional) into a blender. Blend well until creamy.
Toss to combine the cooked rigatoni pasta with the avocado sauce. Best served and enjoyed right away. Or, chill for at least an hour.
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Notes
Best served and enjoyed right away. Or, chill for at least an hour.
Sofrito is a blend of vegetables and aromatics made in a blender or food processor. It’s an easy dish that I usually make in bulk and store in the freezer. This allows me to have plenty on hand for when I am ready to use it.
The avocado shouldn’t turn brown right away. However, after a while, even when properly stored, the color may darken.
The flavor is best when eaten the same day or up to 2 days.