Avocado Pasta

Fresh, vibrant and delicious, this simple avocado pasta is simply sensational. Full of flavour and packed with essential pregnancy nutrients. It takes no time at all to prepare and is equally tasty hot or cold.⁠ ⁠Avocados are the star of this dish and are a nutrient powerhouse, containing 19 different vitamins and minerals.⁠ The tomatoes, pine nuts, sunflower seeds, pumpkin seeds and fresh herbs in this recipe bring additional key pregnancy nutrients to the table. ⁠Enjoy.

| Serves 2-3 |

Ingredients

2 ripe avocados, seeded and peeled

½ cup fresh basil leaves

½ cup fresh parsley leaves

2 cloves garlic

2 tbsp lemon juice, freshly squeezed

salt and pepper to taste

1 tbsp olive oil

1 cup cherry tomatoes, halved

½ tbsp pinenuts, toasted

½ tbsp pumpkin seeds, toasted

½ tbsp sunflower seeds, toasted

Gluten-free pasta

Method

In a large pot of boiling salted water, cook pasta according to package instructions. Drain well.

To make the avocado sauce, combine avocados, basil, parsley, garlic, olive oil and lemon juice in a food processor. Season with salt and pepper. Whiz until combined. Set aside.

Add the nuts and seeds to a frying pan and toast lightly over medium heat. Stir occasionally so the nuts and seeds don’t burn.

In a large bowl, combine pasta, avocado sauce, cherry tomatoes and toasted nuts.

Serve immediately, hot or cold. It tastes amazing either way.