Recipe for: Avocado and Cottage Cheese Pasta - photo 1
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Recipe for: Avocado and Cottage Cheese Pasta

Snacks Vegetarian Dishes 10 min Easy 4 wyświetleń ~25.76 PLN * - (0)
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Description

Creamy pasta made from ripe avocado and Polish twaróg — a quick, spring snack with a delicate, slightly tangy note thanks to lemon. This combination provides the pleasant creaminess of avocado and a distinct protein accent from the twaróg; it works great as a spread for rye bread or a dip for vegetables. The dish is simple to prepare (about 10 minutes) and visually striking: the green color of the paste is complemented by the red of the tomato and fresh chives. You can adjust the consistency — smooth with a blender or rustic with a fork — as well as the intensity of the seasoning. Perfect for snacks, a quick breakfast, or for entertaining as a platter with bread and vegetables.

Ingredients Used

Ingredients (9)

Servings:
4
  • Avocado 1.5 szt. (~300 g)
  • Cottage cheese 200 g
  • Lemon 1 szt. (~80 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • Chives 0.3 pęczków (~30 g)
  • ✨ Opcjonalne
  • Rye bread 160 g
  • Cherry tomatoes 100 g
💰 Szacowany koszt dania: ~25.76 PLN (6.44 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pasta

1

Prepare your workstation: cutting board, sharp knife, medium-sized bowl, fork or potato masher, mixing spoon. Wash the chives and tomatoes (if using). Dry the chives with a paper towel.

Ingredients: Chives
Use a plastic or wooden cutting board and a sharp knife. Wet herbs cause the paste to become diluted — it's good to dry them.
2

Cut the avocado in half around the pit. Twist the halves and separate them. Gently remove the pit with a spoon or by tapping it with a knife and take it out. Scoop the flesh into a bowl with a spoon. If the avocado is hard (does not yield), it will not puree well — it's better to wait for it to ripen.

Ingredients: Avocado
You can use a knife to remove the pit: gently insert the blade into the pit and twist. Be careful, work slowly to avoid cutting your hand.
3

In a bowl with avocado, add cottage cheese and the juice squeezed from half a lemon (first squeeze one half, taste, and if necessary, add more). If you prefer, grate a bit of lemon zest for aroma before squeezing (only the yellow part).

Ingredients: Cottage cheese, Lemon
Use a strainer when squeezing the lemon to catch the seeds; grated zest (lemon peel) quickly adds a lot of flavor — add it sparingly.
4

Add canola oil, a pinch of salt, and a pinch of pepper. Using a fork or a masher, mash the avocado together with the cottage cheese until you reach the desired consistency: 1–2 minutes for a rustic paste with chunks, 30–60 seconds in a blender for a smooth consistency.

Ingredients: Rapeseed oil, Salt, Black pepper, Avocado, Cottage cheese
Use a fork for a rustic texture; if you have a small hand blender, you can quickly blend until smooth. Do not blend for too long — an overly silky paste can become watery.
5

Chop the chives finely and mix about 2/3 of the portion into the paste; leave the rest for decoration. Taste the paste and season with additional salt, pepper, or lemon juice if needed — add a little at a time and mix until the flavor is balanced.

Ingredients: Chives, Lemon, Salt, Black pepper
Season the taste in stages — sour and salty flavors accumulate quickly. If the paste is too thick, add 1–2 teaspoons of water or more oil.

Serving

6

If serving with bread: toast slices of rye bread for 2–3 minutes in a toaster or on a dry skillet until lightly browned. Spread 2–3 tablespoons of the paste on the warm slices, decorate with halved cherry tomatoes, and sprinkle with the remaining chives.

Ingredients: rye bread, Chives, Avocado
The best is a porcelain or wooden serving tray/breakable board. If the bread is very crusty, spread the paste with a soft knife or spoon to avoid crumbling the slice.
7

Serve immediately after preparation. If you made the paste earlier, cover it with plastic wrap so that the wrap touches the surface of the paste — this will prevent it from darkening quickly. Before serving, gently mix.

Ingredients: Avocado, Lemon
Use a bowl with a lid or cover directly with plastic wrap — cling film minimizes the oxidation of avocado flesh.

Fun Fact

💡

Avocado is becoming increasingly popular in Polish cuisine — although it is not a traditional ingredient, it pairs well with local cheeses such as twaróg, creating nutritious and creamy spreads.

Best for

śniadanie przekąska na przyjęcie piknik

Tips

🍽️ Serving

Serve on lightly toasted rye bread or with raw vegetables (carrot, cucumber, radish). For a spicy touch, add a thin line of hot pepper or a few drops of chili oil. For a creamier version, use semi-fat cottage cheese or add 1–2 tablespoons of natural yogurt.

🥡 Storage

Store in an airtight container in the refrigerator for a maximum of 24 hours. To reduce browning, cover the surface with plastic wrap so that it touches the paste. Do not freeze — the texture of the avocado will deteriorate after thawing.

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