Super green pasta

  • Portion size: Serves 6
  • Hands-on time 20 min
  • Difficulty: easy

Who knew that a pot of houmous could make such a fabulous, quick and creamy pasta sauce? We did. Whizz all the ingredients together until silky smooth, then stir through penne pasta for an easy midweek meal.

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Ingredients

  • 500g penne pasta
  • 200g pot of houmous
  • 1 avocado, roughly chopped
  • 1 courgette, roughly chopped
  • 200ml light coconut milk
  • 100g defrosted frozen peas
  • Finely grated zest and juice of ½ lemon
  • The leaves of 5-6 fresh mint sprigs
  • Extra squeeze of lemon, lemon zest, black pepper, a few torn mint leaves and sea salt flakes, to serve
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Method

  1. Cook the pasta according to the pack instructions. Put a the houmous,
    avocado, courgette, coconut milk, peas, the finely grated zest and juice of ½ lemon, the leaves of 5-6 fresh mint sprigs and plenty of salt and pepper in a blender. Whizz until completely smooth and bright green.
  2. Once cooked, drain the pasta, return to the pan and toss with the avocado sauce over a medium heat until well coated (but don’t heat too much – think of it as a saucy pesto). Taste, then add an extra squeeze of lemon, if needed. Sprinkle over a little lemon zest, some black pepper, a few torn mint leaves and some sea salt flakes to serve.
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  • Nutrition

    • 500kcals Calories
    • 18g (4.4g saturated) Fat
    • 15g Protein
    • 65.6g (3.2g sugars) Carbs
    • 8.9g Fibre
    • 0.3g Salt
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