Crab and Avocado Pappardelle

This easy and delicious pasta dish comes together in under 30 minutes

This heartwarming combination of crab and avocado is made creamy not by using actual cream, but cream cheese



  • 500 grams pappardelle noodles
  • 1 medium yellow onion, peeled and sliced
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 cup sliced fresh shiitake mushrooms
  • 1/3 cup white wine or chicken stock
  • 6 ounces firm cream cheese
  • Sea salt and cracked pepper, to taste
  • 300 grams fresh crab meat
  • 1 large ripe avocado, peeled and cubed
  • 1/3 cup fresh dill
  • 2 lemons, sliced into wedges


  1. Cook the pappardelle noodles in a pot of salted boiling water until al dente.
  2. Drain noodles and drizzle with a tablespoon of olive oil to prevent sticking and set aside.
  3. Place the onion and garlic in a sauté pan.
  4. Pour in the 1/4 cup olive oil and fry until the onions are golden brown.
  5. Add the sliced mushrooms and the wine or stock. Simmer for 3 to 4 minutes.
  6. Break the cream cheese into small pieces and add to the pan. Stir constantly.
  7. As the cream cheese melts it will create a sauce.
  8. Season to taste with sea salt and cracked pepper.
  9. Add the crab meat and dill.
  10. Warm through but do not overcook.
  11. Pour the sauce over the reserved cooked noodles, top with the avocado cubes and garnish with the wedges of lemon.
  12. Serve immediately.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.