About this recipe: I. BLOODY. LOVE. AVOCADOS. Seriously. I don't think anyone will ever fully understand how much they mean to me. Therefore, I try to incorporate them into pretty much every single thing I cook, and it was during one of those avocado-induced love-ins that I conceived this recipe. It's super quick (longest thing to cook was my wholewheat pasta), healthy, and of course, delicious - not to mention a great way to use avocados which might have gone a little bit browner than you'd like. Personally, I like to use LOADS of garlic (five cloves anyone?) but if you're not as big a fan as I, one will more than suffice. The only drawback to this little beauty of a dish is that it doesn't reheat well due to the avocado. But the way I see it, that's a price worth paying!
Great and fast recipe. Thank you. I just added some coriander and chilly. So easy... so tasty .. so healthy. - 03 Oct 2016
I didn't have any lemon, but instead I added some cream, mushrooms and tomatoes. TASTY. - 09 Aug 2013
I will absolutely make this again, it was delicious. I would add less lemon next time though. I made this with green lentil penne and it worked great. - 08 Mar 2017