Avocado & Cashew Nut Pasta. A Fast. Fresh. Simple. Vegan. Recipe.

March 1, 2016

Could the avocado be the most loved fruit of all time? I think so. Twitter cried when prices soared. Relax, they were out of season. That’s all.  BUT avos are back. I love the creamy flesh of avocados. I adore dried pasta. This avocado & cashew nut pasta recipe is fast, fresh & simple. Did I mention it’s vegan too?  Adjust flavours as you like by adding a combination of fresh herbs, toasted Brazil nuts or halved cherry tomatoes.


Avocado & Cashew Nut Pasta. A Fast. Fresh. Simple. Vegan. Recipe.

 This is what I use & how I do it…

350g dried fettuccine pasta

4 tbsp (60ml) fruity olive oil, +extra

Juice of 2 limes

Sea salt & freshly ground black pepper

A handful of fresh dill, chopped

4 spring onions, sliced

A handful of cashew nuts, roughly chopped

2-3 avocados, pips removed

A small handful fresh basil leaves, torn

And then…

Bring a large pot of salted water to the boil. Cook the pasta according to packet instructions. Drain & transfer to a large bowl.

While still warm, add the olive oil, lime juice& season well with sea salt & freshly ground black pepper. Add the dill & spring onions. Adjust all seasoning if necessary -olive oil, lime juice, sea salt & ground black pepper.

Add the cashew nuts to the pasta & mix well. Transfer the pasta to a serving platter.

Using a spoon, scoop rounds of avocado onto the pasta. Scatter with torn basil leaves, just before serving.

Happy avocado & cashew nut pasta munching x

Food Styling: Leila Saffarian. Photography: Dylan Swart




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