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Avo-Coriander Penne

Avo-Coriander Penne

(Recipe compliments of Natural Medicine Magazine)

Ingredients:

Pasta:

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)

Method:

  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.