1 avacado, peeled, halved, stone removed
2 large flat mushrooms, sliced
4 spring onions
Splash of dry vermouth
1/2 red pepper, sliced
1 clove of garlic
Half lemon juice
Handful of fresh parsley
1 1/2 tablespoons olive oil
4 sun dried tomatoes
A splash of almond/rice/soya milk
5 bundles Tagliatelle, or enough for 1 person if using another pasta
Boil pasta according to packet instructions, (try and keep al dente, especially if using gluten free)
While pasta is cooking, put avacado, 1/2 tablespoon of olive oil, splash of milk alternative, sun dried tomatoes, salt and pepper and parsley into blender and mix until smooth (it’s okay if there are still chunks of sundried tomatoes!) If needed, add a splash of water to loosen up.
In a pan over medium low heat, add remaining olive oil and fry spring onions for 2-3 minutes.
Add garlic and peppers to pan and fry for 2-3 minutes.
Add a splash of vermouth and turn up heat to reduce for a few minutes.
Add mushrooms and fry until just starting to cook through.
Drain pasta and add to pan off the heat.
Pour over avocado sauce and replace on low heat while stirring to mix it all together for 2 minutes.
Serve with steamed broccoli for a light dinner, or with sliced vegan sausages for a larger appetite!