This easy vegan pasta recipe uses a sauce that doesn’t need cooking, just blitzing! The creamy avocado works so well with the fresh mint and peas. It’s green and it’s good!
- 375g/13oz pasta
- 1 large avocado (or 2 small)
- 2 garlic cloves
- 2 tbsp coconut oil, melted
- ½ tsp salt
- 1 lemon, juice and zest
- 6 fresh mint leaves
- 150g/5½oz fresh peas (or frozen and defrosted)
- 1 large red chilli (optional)
Cook the pasta according to the packet instructions. Drain and set aside.
Destone the avocado, then put the avocado flesh, garlic, coconut oil, salt, lemon juice, zest and mint leaves into a blender with 4 tablespoons of water. (Alternatively, you can put everything in a bowl or pan and use a stick blender.)
Blend until you get a smooth paste. If you find the mixture is struggling to move, add another tablespoon of water and try again. Put the pasta into a serving bowl and pour over the sauce. Add the peas and mix until all the pasta is coated in green goodness.
For a little kick, I like to take a red chilli and grate it over the top. This is optional, but worth doing if you like chilli!