This avocado & sundried tomato pasta is delicious. This recipe combines two of my favourite rich and indulgent ingredients; avocado and sundried tomatoes. Combine with the incredible Organic Edamame & Mung Bean Fettucine, it tastes like heaven in a bowl. Given a citrus boost with the juice of half a lemon and a chilli flake kick, this pasta recipe is quick, easy and incredibly tasty!
1/2 a lemon
3 tsp of sun-dried tomatoes
1 serving of the mung bean pasta (or a pasta of your choice)
1/2 tsp of dried chilli and garlic powder
a seasoning of salt and pepper
Begin by setting the pasta to boil on the hob and simmer at a medium heat.
Whilst the pasta is cooking, de-stone the avocado, scoop out the flesh and add to a mixing bowl.
With a fork, mash the avocado until a paste forms. Add the juice of half a lemon, salt and pepper and chilli seasoning and mix well.
Next, add the sun-dried tomatoes and stir.
Once the 8 minutes has passed and the pasta is cooked al dente, drain and rinse.
Add the avocado mixture to the fettuccine until the pasta is covered. Serve immediately.