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Avocado Pasta



200 grams wholemeal pasta
2 bunches fresh asparagus - trim ends
100 grams washed and chopped rocket
4 finely chopped spring onion
50 grams Bio feta
2 cloves of garlic peeled, crushed and finely chopped
30 grams finely chopped basil
50 ml lemon juice
1/4 cup Torfutti (cream cheese)
Salt and pepper to taste
Extra virgin olive oil

Avocado Pasta Directions

Heat two tablespoons of olive oil in a heavy bottomed pan.

Add the garlic cloves and spring onions and gently braise until cooked through, let them cool and add them to a blender with the basil, avocado, Torfutti® and preserved lemon until smooth add salt and pepper to taste.

Chop the asparagus into 3cms chunks and blanche in boiling water for 2 minutes, drain and remove.

Heat two tablespoons of olive oil in a heavy bottomed pan, add the pasta and asparagus and warm through, lastly add the rocket and wilt it gently.

Take the pasta off the heat and blend through the dreamy avocado sauce, top with crumbled Bio feta ®

Serve immediately 

Nutrition facts

vegetarian Vegan

Per Serving

Fibers (g): 8g

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