Anyone who knows me, especially the people that I work with, know that I am obsessed with avocado. I will definitely have it once in the week for lunch, if not five times. I love it!

Most days, I’ll simply mash up my avocado into a guacamole and enjoy on some homemade brown soda bread. When I have the time and facilities, I love making and eating this creamy avocado pasta. The flavours of the garlic and basil with the smooth, silky avocado are wonderful.

Hope you enjoy!

Amy x

Ingredients
75g Fusilli
3 garlic cloves, sliced
1 red onion, sliced
1 red chilli, deseeded and sliced
2 tbsp guacamole
2 tbsp coconut milk
Juice of ½ lime
Bunch of basil leaves
Salt and pepper

Method
Cook the Fusilli in salted water, according to packet instructions. Drain and reserve approx. 100ml of the pasta water to make the sauce.

Heat a non-stick pan over a medium heat and cook the garlic, onion and chilli for 10 minutes, until soft.

Mix in the guacamole, coconut milk, lime juice and reserved pasta water and simmer for 5 minutes.

Stir in the cooked Fusilli and basil leaves.

Season to taste with salt and pepper.

Serve with a sprig of basil leaves and some sliced chilli (optional).