Ingredients
3 avocados
3 cloves of garlic
2 tbsp lemon, juice
¼ cup parmesan cheese
1 cup fresh basil leaves
1 cup baby spinach leaves
500 g wholegrain pasta
250 g cherry tomatoes, halved
¼ cup pine nuts
Method
1
Cook pasta according to packet instructions.
2
Meanwhile, add avocado, garlic, lemon juice, parmesan, baby spinach and basil to a food processor and blend until smooth.
3
Once pasta is cooked, drain the water, reserving a bit for the sauce. Add avocado sauce and tomatoes to pasta and stir through to warm. Add a splash of reserved pasta water to thin sauce if desired.
4
Serve topped with pine nuts and fresh basil.
Recipe developed by Lyndi Cohen for Australian Avocados
Notes: You can use gluten-free pasta to make this recipe gluten-free. Swap the parmesan for ¼ cup of cashews to make this recipe vegan and dairy-free. Don’t have pine nuts? Swap for pumpkin seeds or chopped cashews.
Ingredients
3 avocados
3 cloves of garlic
2 tbsp lemon, juice
¼ cup parmesan cheese
1 cup fresh basil leaves
1 cup baby spinach leaves
500 g wholegrain pasta
250 g cherry tomatoes, halved
¼ cup pine nuts