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Sun-dried Tomato & Avocado Pasta

"Pesto" pasta featuring avocado, spinach and garden vegetables.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 1
Calories: 315kcal
Author: Selina Carlhoff


  • 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!


Adapted from Blissful Basil