Wholewheat pasta with lemon avocado sauce
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Karen Thomas
Wholewheat pasta with lemon avocado sauce
Feed the family with this wholewheat pasta recipe, coated in a creamy avocado sauce and ready in 15 minutes
Serves: 6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
517Kcal
Fat
22gr
Saturates
6gr
Carbs
56gr
Sugars
4gr
Fibre
14gr
Protein
16gr
Salt
0.16gr
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Ingredients
- 3 large ripe avocados, stoned, peeled and chopped
- zest and juice of 1 lemon
- 2 garlic cloves, crushed
- 1 x 28g pack flat-leaf parsley, leaves chopped
- 1 x 28g pack basil, leaves torn
- 500g wholewheat penne (or regular)
- 50g grated pecorino, Parmesan or vegetarian alternative, plus extra to serve
Step by step
-
Put the avocados, lemon zest and juice, garlic, parsley, half the basil, 4 tablespoons of water and some seasoning in a food processor. Blitz until smooth, taste and adjust the seasoning, if necessary. Put in a bowl and chill if you are not using it straightaway.
-
Cook the penne following the pack instructions. Drain and toss with the avocado sauce, adding a little of the pasta water for a creamier sauce. Sprinkle over the cheese, stir. Serve on a platter or in bowls, scattered with the remaining basil, and extra cheese.
