Pasta with Avocado and Mushrooms

It does sound like an everyday dish. It is so simple.

It is a great tasting pasta recipe from Chef Tohru Nakamura again.
I am starting to become a huge fan of his recipes. I made 3 other of his dishes before, you can find them on this blog too. It often surprises me how the different ingredients, textures and tastes are in a great harmony in his dishes.

Good produce plays the main part in this dish. Do not scrimp on the ingredients.
The melting of the ripe avocado tossed into the hot pasta and the freshness of the raw thin sliced button mushrooms are a wonderful combination.

This will be a pasta dish I will come back to more then once in the future.

recipe for 2:
250 g cappellini or spaghettini pasta
2 shallots
2 cloves of garlic
1 tsp dried chili flakes
1 ripe large avocado
8 small button mushrooms
3 tbsp parsley
2 tbsp olive oil
3 tbsp Parmesan cheese
80 ml pasta water (with veg stock cube)
pepper

Cook the pasta al dente. I cooked it in veg stock. Drain and save some of the pasta water.
Peel the onions and garlic and slice them into rings and in the pasta pot saute them until tender. Add the chili flakes and the fresh cooked pasta.
Loosen with the pasta water and add grated cheese and parsley.
Season with pepper.

Peel and dice the avocado and toss it with the pasta.
Take a fine grater and grate the cleaned mushrooms  on top.
Drizzle with a  little olive oil.