I put this pasta together on a whim one evening because I didn’t have the ingredients for a proper pesto (I mean which student has basil leaves or pine nuts just lying around?) and to my honest surprise it was delicious! It was so good, I wanted to share it with you which is why I did take a couple pictures, but I also wanted to eat it, so the pictures didn’t turn out as nice as they could have (#sorrynotsorry). Maybe I’ll take some nicer pictures next time I make this, until then please just trust me that it tastes much better than it looks 😀
I had been meaning to try avocado-based pestos for a while and sun-dried tomatoes were on sale, so I thought this would be a good opportunity to put some summer on my plate, despite British summer not being great. I still can’t believe how much it rained, I used to think people were exaggerating when they said England got 2 weeks of summer in June, boy was I wrong! It was a very different summer compared to being home with my family and the weather (18°C and rain) made it quite hard for me to motivate myself to do anything plus I had Master’s stuff to do. That’s why I didn’t get ’round to posting a lot on here, although I was planning to. On the positive side, I did try quite a few new recipes by other people, got quite a substantial bit of my Master’s project done and got to spent time with my boyfriend before he left for his year abroad – a bit of a mixed bag really.
Enough about my life and more about the recipe: Because I personally can’t imagine just eating pasta with pesto without any other vegetables, I added onion, carrot, courgette and mushrooms, but these are entirely optional or could be substituted with vegetables of your choice. This dish is a great alternative to all the tomato-based pasta dishes I usually make, and feels a bit more fresh and summery – perfect for a summer dinner or cold for lunch. I hope you like this recipe, until next time!
Sun-dried Tomato & Avocado Pasta
- 1/8 cup sun-dried tomatoes
- 1/2 onion
- 1/2 carrot
- 1/4 courgette
- ~5 mushrooms
- oil for frying
- 100 g fusilli pasta
- 1/4 avocado
- 1 clove garlic
- 1 handful spinach
- 1/2 tbsp lemon juice
- 1/8 tsp salt
- pinch red pepper flakes
- salt and pepper to taste
- In a bowl, cover the sun-dried tomatoes with warm water and leave to soak for 10-15 min.
- Meanwhile, chop up the onion, carrot and courgette into small cubes and slice the mushrooms. Heat up some oil in a frying pan and cook the onions on medium heat for 2 minutes. Add the carrots and courgette, season with salt and pepper and cook until softened, stirring occasionally.
- Place the pasta in a saucepan, cover with boiling, salted water and leave to cook.
- Drain the sun-dried tomatoes and slice into thin strips. Add the avocado, garlic, spinach, lemon juice, measured salt and pepper flakes to your food processor and process until about smooth (this may require scraping down the sides a few times). Add the sun-dried tomato slices and pulse a few times.
- When the pasta is nearly done and the vegetables have softened, add the mushrooms to the frying pan and stir until cooked. Turn off the heat, add the pasta to the frying pan once cooked and stir in the sauce. Add salt and pepper to taste and serve. Enjoy!