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Avocado pasta

This is comfort food at its finest.
Cook Time40 mins
Course: Dinner, Lunch
Servings: 2


  • 200 g tagliatelle pasta
  • 2 avocados
  • 2 tbsp pesto
  • 1/2 tsp salt
  • 1 tsp dill
  • 1 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp ground pepper
  • 1 small garlic clove, crushed
  • 1 tsp lemon juice
  • 1/2 cup garden peas
  • 1/2 cup edamame beans
  • 8 cherry tomatoes
  • 1 1/2 tsp red chilli flakes
  • 3 tbsp olive oil
  • 4 tsp coconut yoghurt


  • Preheat the oven to 200C | Gas mark 6.
  • Cut the cherry tomatoes in half, place on a baking tray, sprinkle with 1 tsp of chilli flakes, a little salt, pepper and drizzle with 1 tbsp of olive oil. Cook in the middle of the oven for 20 minutes.
  • Cook the pasta in a large pot of boiling salted water according to package instructions and drain.

For the sauce

  • Mash the avocados, add in the pesto, salt, dill, oregano, basil, crushed garlic and a squeeze of lemon juice. Stir in the garden peas and edamame beans. Taste and season to taste.
  • Stir in the avocado sauce into the pasta, and transfer onto a plate.
  • Decorate with roasted tomatoes and dollops of coconut yoghurt before drizzling with a little olive oil.