Squash & spinach fusilli with pecans
You don’t have to be vegan to enjoy this colourful low-fat, low-calorie squash and spinach pasta topped with pecans. It's tasty as well as healthy
Linguine with avocado, tomato & lime
Serves 2
Easy
Prep:
Cook:
Use guacamole ingredients to make this low-calorie vegan linguine which can also be served cold as a pasta salad. It delivers on flavour and it's healthy.
Skip to ingredients
- 115g wholemeal linguine
- 1 limezested and juiced
- 1 avocadostoned, peeled, and chopped
- 2 large ripe tomatoeschopped
- ½ pack fresh corianderchopped
- 1 red onionfinely chopped
- 1 red chillideseeded and finely chopped (optional)
Nutrition: Per serving
- kcal450low
- fat20g
- saturates4g
- carbs49g
- sugars11g
- fibre13g
- protein11g
- salt0.4glow
Method
step 1
Cook the pasta according to pack instructions – about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
step 2
Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.
