Green Avocado Pasta

3 SERVINGS

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INGREDIENTS

300 g whole wheat penne pasta, dry
1 ripe avocado (210 g)
100 g fresh peas (or frozen)
50 g baby spinach (washed)
15 g parsley
Juice from ½ lemon
60 g Parmesan (finely grated)
1 teaspoon chili flakes (optional)
200 ml semi-skimmed cow's milk (or any plant-based milk)
Salt
Pepper

MIGHT BE USEFUL

Cooking Utensils

INSTRUCTIONS

1
First, prepare a larger pot. Pour water into the pot for the pasta, add a little salt, and bring to a boil. Once the water in the pot starts boiling, add the pasta and cook it over medium heat according to the instructions on the package.
2
Meanwhile, prepare the sauce. Remove the skin and pit from the avocado and place it in a food processor along with the peas, baby spinach, parsley, juice from ½ lemon, finely grated Parmesan, chili flakes, and 200 ml of milk. Blend everything until smooth. Season the resulting sauce with salt and pepper.
3
Drain the cooked pasta and let it cool for about 10 minutes.
4
Mix the cooled pasta in a medium-sized bowl with the prepared avocado sauce, divide into 3 plates, and serve. The sauce will last up to 2 days in an airtight container in the refrigerator.

Tip

We do not recommend heating the sauce – it would change color and consistency due to the avocado and Parmesan it contains.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.