• 300 g tagliatelle or pasta of your choice
  • 2 large ripe avocados, peeled and stoned
  • 4 spring onions, chopped
  • 30 g coriander, chopped
  • 2 cloves garlic, grated
  • 1 chilli, chopped (optional)
  • Pinch of ground cumin
  • Pinch of smoked paprika
  • Juice and zest of 1 lemon
  • 200 g cherry tomatoes, halved
  • Salt and pepper, to taste
  • 1 chilli, sliced (optional)
  • Avocado or olive oil, to drizzle
  • Extra lemon to squeeze over


  1. Boil the pasta in salted water according to instructions on the packet.
  2. While the pasta is cooking, place one avocado in a food processor or jug of a stick blender, with the spring onions, coriander, garlic, chilli, cumin, paprika, lemon juice and zest. Whizz to a smooth consistency.
  3. Drain the pasta and reserve 125 ml (1/2 cup) of the pasta cooking water. Toss the hot pasta with the avocado sauce. If the sauce is very thick it can be thinned down with some of the pasta water.
  4. Cut the remaining avocado into cubes.
  5. Serve immediately in warm bowls with cherry tomatoes, chopped avocado, seasoning, sliced chilli (if using) lemon wedges and a drizzle of avocado oil.