post-thumb

PREPARATION

In a large pot of boiling water, cook the fettuccini al dente according to package directions. Drain and set aside.

In a food processor, process together the avocado, cream, olive oil, and coriander into a smooth sauce. Season with salt and pepper and transfer to a large frying pan. Add the sweetcorn and pasta, and sauté over medium heat for 5 minutes or until heated through. Serve topped with the cheese and tomatoes.

INGREDIENTS

  • 200g each white and green fettuccini
  • 2 avocados, pitted and peeled
  • 60ml double cream
  • 150ml olive oil
  • 10g coriander leaves, rinsed
  • Salt and pepper
  • 75g fresh or frozen sweetcorn, cooked
  • Grated parmesan cheese, for garnish
  • 150g cherry tomatoes, halved, for garnish
share
print

Leave a reply

Your email address will not be published. Required fields are marked *

Get the world’s first

Avocado e-Cookbook for free!

Experience people’s most favourite superfood and the many ways it can be used in different recipes.

Discover more wonderful recipes: