Creamy avocado and spring green pasta

Avocado makes a great creamy base for pasta sauces and this recipe is paired with spring veggies to make a quick and easy dinner.

Avocados are rich in potassium and healthy unsaturated fats, both essential to a maintaining a healthy heart.

Avocados also contain plenty of vitamin E which will help boost your immune system and help keep you feeling healthy.

Nutritional highlights

Making our own sauces for foods like pasta dishes can go a long way with our nutrition. It allows us to add ingredients to suit our taste preferences and means that we can be in control of and additives or preservatives which can be present in ready-made sauces. And the best part is, it’s really easy!

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Ingredients

Makes 2 servings
Preparation time: 10 minutes
Cooking time: 15 minutes

• 1 avocado, diced (skin and stone removed)
• 1 garlic clove, crushed
• ½ lime, juiced
• 1 tbsp olive oil
• 10g fresh basil
• Pinch of ground pepper
• 120g garden peas
• 100g pasta, uncooked weight (any shape will work for this recipe)
• 150g asparagus tips

Method

To make the avocado sauce, place the diced avocado, crushed garlic, lime juice, olive oil, fresh basil and pepper seasoning in a blender and blitz until smooth. Place to one side.

In a pan, cook the pasta according to packet instructions. 

Once the pasta is cooked, drain the water and add the avocado sauce. Stir through. 

Add the peas and cook on a low heat for 5 minutes. 

Meanwhile, in a separate pan, boil some water and add the asparagus tips. 

Cook until bright green and slightly tender (approximately 3 minutes), then drain and place to one side. 

Remove the pasta from the heat and serve alongside the asparagus.

Top tips

The possibilities are endless with this dish – it really just acts as a base for you to add to. If you want to boost the protein content, throw in some lean meat, nuts (pine nuts work great), or tofu. 

You can also experiment with other veggies – tomatoes and red pepper will add a splash of colour!