Nadiya Hussain’s Avocado Pasta with Peas and Mint
The ultimate quick and easy midweek meal, Nadiya Hussain's creamy avocado pasta recipe, as seen on her BBC series, Nadiya's Family Favourites, features a simple, no-cook vegan sauce.
As a family we try hard to avoid meat and fish during the week. This gives our digestive systems a little break from the constant churning and it allows me to think out of the box when I’m cooking. It’s all too easy to whack on a curry or put some fish fingers in to the oven. Nothing wrong with that of course, but when I know we are eating well, I can sleep better at night! Being often rushed for time, I found this amazing way to create 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!
|1||large avocado (or 2 small)|
|2||cloves of garlic|
|2 tbsp||coconut oil, melted|
|1||lemon, juice and zest|
|6||fresh mint leaves|
|150g||fresh peas (or frozen and defrosted)|
|1||large frozen red chilli (optional)|
You will need: a blender or smoothie maker.
Cook the pasta according to the instructions on the packet. Once it is cooked and drained, set it aside.
This next step is by far the easiest bit. Think of the washing-up, or the lack of it! De-stone the avocado, then put the avocado flesh, garlic, coconut oil, salt, lemon juice, zest and mint leaves into a blender or smoothiemaker with 4 tablespoons of water. (Or you can even do this bit in a bowl or pan with 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 from the bag I always have in the freezer and just grate a tiny bit on top. This is optional, but worth doing if you like chilli!