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Avo-Coriander Penne

Avo-Coriander Penne

(Recipe compliments of Natural Medicine Magazine)



Smokey Tomatoes:

200 g cherry tomatoes, halved length wise
½ tsp smoked paprika
1 tsp sesame seeds
15 ml olive oil
Salt and pepper to taste
Olive oil and coriander leaves to garnish

Avo-coriander Sauce:

½ avocado, pitted and scooped
15 ml celery, finely chopped
1 tsp lemon juice to taste
1 garlic clove
30 ml olive oil
45 ml coriander, roughly chopped
Salt and pepper to taste
30 ml water (approximately)


  1. Place all sauce ingredients except water in blender.
  2. Blend until smooth, adding water gradually until the consistency of a thick salad cream. Season to taste.
  3. Toss the tomatoes in remaining ingredients and season lightly with salt and pepper.
  4. Arrange on baking sheet and place under a very hot grill for 5 to 10 minutes until flecked with colour.
  5. Toss dry pasta with a little olive oil before adding to boiling salted water to prevent clumping.
  6. Boil gently for 9 minutes until al dente. Drain and rinse.
  7. Toss again with a little olive oil and arrange on a serving platter.
  8. Drizzle avo-coriander sauce over pasta and arrange smokey tomatoes on top.
  9. Serve garnished with coriander leaves and a light drizzle of olive oil.