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Avocado and sun-dried tomato is such a classic combination, and works so well using pasta as a base. We love to stir through some rocket at the end, to add in some extra greens.

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For the sauce

  • 2 avocados (peeled and stone removed)
  • 130g roasted almonds
  • 2 roasted garlic cloves
  • A large handful of fresh spinach
  • Juice of 1/2 a lemon
  • 4 tablespoons of olive oil
  • A dash of water
  • Pinch of sea salt

For the pasta

  • 4 portions of pasta
  • 150g sun-dried tomatoes (plus oil from the jar)
  • A large handful of rocket
  • Pinch of sea salt
  1. Cook the pasta according to the instructions on pack.
  2. Place all of the sauce ingredients (reserving half an avocado) into the food processor and pulse until smooth, adding a dash of water until you reach the consistency you like best.
  3. Place a pan over a medium heat and add a drizzle of the sun-dried tomato oil.
  4. Once warm, add the sun-dried tomatoes and cook for 2 minutes to soften.
  5. Add in the pasta and sauce and cook until everything is heated through, around 5-10 minutes.
  6. Chop the remaining avocado and mix through along with the rocket, before serving.

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