Avocado pasta
Chef:
Aileen Cox Blundell
Prep:
15 mins
Cook:
10 mins
A delicious dinner for the whole family, including your baby!
120g macaroni pasta
4 tbsp olive oil
1 medium white onion, finely diced
2 cloves garlic, crushed
2 ripe avocados, halved and stones removed
1/2 lemon, juice only
15g fresh basil leaves, finely chopped
Black pepper, to season
80g frozen peas
Cook the pasta as per the instructions on the pack. When soft, remove from the heat, drain and run some cold water over it to prevent it sticking together. Leave it aside while you make the sauce.
Heat the olive oil in a saucepan over a medium heat and gently fry the onion until soft. Add the garlic and cook for a further 2–3 minutes.
Add the onion mixture and avocados to a blender with the lemon juice and half of the basil leaves and blend until smooth and creamy. Add a little pepper to lightly season. Then pour the sauce back into the saucepan, add the pasta and frozen peas and stir well. Bring to a simmer, then pour into bowls and decorate with the remaining basil leaves.
Serves
4
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Pasta & Noodles, Vegetables
Recipe Type
Dinner, Budget, Easy, Kids Food, Pasta/Noodles, Babyfood, Vegetarian
Special Info
Nut free, Egg free, Vegetarian, Dairy free
Level of Difficulty
Easy
