Avocado pasta

    30 min

    This vegan pasta dish has whole wheat penne, garlic, fresh mint and chives, beansprouts and avocado slices.

    2 people made this

    Serves: 2 

    • 225g whole wheat penne
    • 2 tablespoons olive oil
    • 1 lime, zested and juiced
    • 2 tablespoons chopped fresh mint
    • 2 tablespoons chopped fresh chives
    • 2 cloves garlic, pressed
    • 1 tablespoon nutritional yeast flakes (optional)
    • salt and freshly ground black pepper to taste
    • 75g beansprouts
    • 1 avocado - peeled, pitted and sliced

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and return to pot.
    2. Whisk olive oil, lime zest and juice, mint, chives, garlic, nutritional yeast flakes, salt and pepper together in a bowl. Pour over hot pasta; add beansprouts. Toss to coat.
    3. Serve topped with avocado slices and more freshly ground black pepper.

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    Reviews in English (1)


    We skipped the mint and used pasta made from chickpeas for added protein. This is one of our favorite recipes! Sometimes we skipped the beansprouts too, it's good either way.  -  18 Jan 2018  (Review from Allrecipes US | Canada)