This summer has been scorching and has required some cold noodles. My housemate kept talking of “avocado pasta” and I thought it was kooky enough to warrant a try. Little did I know, I would become obsessed with it. With a clove of raw garlic and a thumb of raw ginger, I believe they are both fundamental to the fresh, tangy flavours. Omitting them feels strange, so I would skip making this meal for stomach-sensitive friends.

This recipe is slightly modified from Hurry The Food Up’s quick and creamy avocado pasta. I substituted the spaghetti for soba noodles to benefit from a heavier buckwheat taste — but for a lighter meal option, the original spaghetti works great.


This is enough to serve two people or one very hungry person.

  • 2 x 100 grams of soba noodles
  • 2 or 3 leaves of fresh basil
  • 2 large avocados
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 clove garlic
  • 1 thumb of ginger
  • 2 tbsp of roasted white sesame seeds
  • A handful of cherry tomatoes
  • The juice of half a lemon


Step 1

Mince the garlic, grate the ginger, and chop your cherry tomatoes in half. Start boiling the water in a large pot for your soba noodles or egg-flour-carb edible of choice.

Step 2

Mash the avocado flesh with a fork until it’s creamy. Add the olive oil, lemon juice, and soy sauce and mix well. Stir in the minced garlic and grated ginger, and set to one side.

Step 3

Once the water is boiling, add your soba noodles and set a timer. Soba noodles do not do well with being overcooked. During this time, fill another bowl with cold water. Once the timer hits, take the noodles out of the hot water and place them in the cold water bowl.

(Rinsing the noodles in cold water, I’ve noticed, increases the chances of mushy noodles. Placing them in cold water gives them some space to cool down.)

Step 4

When cool, drain the soba noodles — if too wet, pat dry with a paper towel — place in a pot and mix in the avocado paste. Serve with cherry tomatoes and basil.