Vegan Lentil Pasta with Avocado Cream
Servings Prep Time
2 15 – 20 minutes
Cook Time
15 minutes
Servings Prep Time
2 15 – 20 minutes
Cook Time
15 minutes
  • 125g lentil pasta of choice(pea, mung bean, red lentil, chickpea or brown rice pasta. Alternatively you can use courgette or pumpkin noodles for a low-carb alternative)
  • 100g broccoli
  • 1/4 cup edamame beans or peas(use mangetout or sugar snap peas for a low-carb option)
  • 1large avocado
  • 1 tbsp extra virgin olive oil
  • 1tbsp lemon juice
  • 1/4tsp apple cider vinegar
  • 1tbsp almond or cashew milkI like Plenish)
  • Pink Himalayan or sea salt, to taste
  • Cracked back pepper, to taste
  • 25g pine nuts
  • up to 1/2tsp chilli flakes
  • cracked black pepper
  • 2 tbsp nutritional yeast
  • Drizzle of extra virgin olive oil
  1. Place the pine nuts in a non stick frying pan and toast on a medium/ low heat until golden. Remove from the pan and allow to cool.

  2. Boil the pasta as per directions on the packet. Approximately 7 – 9 minutes.
  3. Meanwhile, place all the avocado cream ingredients in a blender and blitz until smooth or use a stick blender. 

  4. Add the broccoli and edamame beans for the last 2 – 3 minutes. (Option to steam the broccoli if you prefer and drizzle with a little olive oil and salt.)
  5. Drain the pasta and vegetables and toss with the avocado cream.
  6. Top the vegan lentil pasta with toasted pine nuts, nutritional yeast, chilli flakes, cracked black pepper and a drizzle of olive oil.