Is it even summer? I am not completely sure, to be honest. So well, what if avocado meets mango and squash? Meaning like mexico, thailand, italy and scotland. Well, might be a mess. unless you try this out.
As this was supposed to be a pasta salad, I started easy, with some pistachio pesto. Then the idea. I had a mango, avo and onion in the fridge. What about mixing all of these together? Well, the result was amazing. Perfect for those hot summer nights where you don’t want to cook, but still you need something satisfying.
This kind of big pasta is perfect for a bake, filled with anything you like and a lot of cheese on top. Believe me when I say it is gorgeous as a case for any ingredient you like. Just cook it a couple of minutes longer compared to the label and that’s it.
“People should always have a good bottle of extra virgin olive oil, a packet of pasta, tinned tomatoes and a good cheese somewhere in their fridge.”Gino D’Acampo
Lumaconi with Exotic Filling and Squash Mousse
- Pot with Salted Boiling Water
- Frying Pan (15cm)
- sauce pan
- Electric Immersion blender
- 150 gr Lumaconi pasta
- 1 small Avocado
- 4-5 Small Tomatoes
- 1/2 Mango
For the Squash Mousse
- 300 gr Squash
- 30 gr Parmesan
- 50 gr Cream Cheese
For the Caramelized Onion
- 1 Onion
- 30 gr Sugar
- 40 ml Balsamic vinegar
- 1-2 tsp Olive Oil
- 1 tsp Salt and Pepper
For the Pistachio Pesto- see my Previous Recipe, Link Above
- Cook the pasta for two minutes longer than stated on the label in a pot of boiling salted water. Make the filling in the meantime.
- Cut the avocado, tomatoes and mangoes into small squares and season with salt and pepper. Leave aside.
For the Squash Mousse
- In a frying pan, warm up some olive oil and cook the squash cut into cubes. Add water in case it dries out.
- Put the cream cheese and parmesan in a sauce pan and cook at medium heat until smooth. Blend together the soft, cooked squash with the parmesan mixture. put in a sac a poche if you wish.
For the Caramelised Onion
- Slice the onion and cook in a frying pan with some warm oil. Once browned, add the sugar, salt and balsamic vinegar. Cook until tender, adding water in case it dries out.
- Drain the pasta and toss it into the pistachio pesto. Fill it with the avocado/mango mixture.
- Serve with the squash mousse and caramelized onions.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!