Monday 2 September 2013


Nothing beats the creaminess of a fully ripe avocado. Here's a neat way to exploit this in a simple yet tasty pasta dish. It's worth using good quality olive oil in this recipe as it adds a certain depth of flavour to the dish.

- 1 cup pasta 
- 1 ripe avocado 
- 1/2 red onion (sliced in circles)
- 6 cherry tomatoes (halved)
- 1/4 cup sweetcorn
- 2 tbsp olive oil
- 1 tbsp dried mixed herbs
- 1 vegetable stock cube
- Salt to taste

Fill a saucepan with lightly salted water and bring to a boil. Add your pasta and cook for 8-10 minutes, or until soft.

In another saucepan, sauté the onions and tomatoes in olive oil for 5 minutes, stirring frequently on medium heat until the onions soften. Add the sweetcorn, stock cube and mixed herbs. 
Toss the cooked pasta with the vegetables and scoop in the avocado. Mix well to break down the avocado so it coats the pasta nicely. Cook for a further 5 minutes.
Serve hot with a little extra drizzle of olive oil (optional).