Super green pasta

Easy
September 2018

Easy
September 2018

Serves 6
Hands-on time 20 min

Who new 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.

Dairy-free
Vegan
Vegetarian

Nutrition: per serving

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

Nutrition: per serving

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

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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

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

Method

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.
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.

Method

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.
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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