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

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Prep Time 20

Cook Time 30

Resting Time 15

Course Appetizer, Main Course

Cuisine Fusion, Italian

Servings 2 people

Equipment

Pot with Salted Boiling Water
Frying Pan (15cm)
sauce pan
Electric Immersion blender

Ingredients

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

Instructions

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.