Avocado fusilli pasta
- Pip Spence
Published: September 15, 2020 at 9:47 AM
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Serves 4
Easy
Total time: 25 mins
0 reviews
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Avocados make salad dressings and ice creams super-creamy, so why not put them in a pasta sauce? It’s a great way of using up overly ripe avocados
Healthy
Vegetarian
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As well as giving sauces a silky texture, avocados are a high fibre food, helping to aid in digestion. Try them in this avocado pasta recipe, adapted from Posh Pasta by Pip Spence, then check out our slow-roast tomato pasta sauce, healthy gnocchi and vegetarian pasta recipes.
Cook’s tip: Boost your plant points
"Swap the white pasta for wholewheat for an extra plant point and more fibre. I also added in 1 tbsp of nutritional yeast to our nutty topping, along with a sprinkle of chilli flakes if you like a little heat."
Note these changes to the recipe will alter the nutritional information displayed.
Here are more ways to boost your plant points and plant-packed recipes.
Avocado fusilli pasta recipe
Ingredients
Nutrition
-
350g fusilli
-
2 cloves garlic
peeled
-
200g baby spinach
-
2 small ripe avocados
halved and stoned
-
extra-virgin olive oil
for drizzling
-
30g roasted cashews
chopped
-
30g roasted almonds
chopped
-
a small bunch coriander
chopped
-
2 limes
-
50g feta
(optional)
Nutrition: per serving
-
kcal536
low
-
fat20.9g
-
saturates3.6g
-
carbs65.8g
-
sugars2.6g
-
fibre9.8g
-
protein16.4g
-
salt0.1g
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Method
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step 1
Cook the fusilli in a large pan of boiling, salted water following pack instructions.
-
step 2
Meanwhile, put the garlic and spinach in a blender with the avocado flesh. Add a drizzle of oil and season. Blitz a little, add a splash of the pasta cooking water and blitz until smooth. Leave the lid on the blender and put to one side.
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step 3
Put the chopped cashews, almonds and coriander in a bowl. Squeeze over the juice of 1 lime, season and drizzle with oil.
-
step 4
Cut the other lime into wedges. Drain the pasta, reserving a cupful of the cooking water, and tip back into the pan, adding a few splashes of the water. Pour over the sauce and toss together, seasoning to taste. Divide between plates, spoon over the nut dressing, crumble over the feta (if using) and serve with lime wedges for squeezing over.
This recipe is adapted from Posh Pasta by Pip Spence (£12.99, Quadrille). Photographs by Faith Mason.
Check out our best veggie pasta recipes here
Authors
Pip Spence
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