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Avocado pasta with roasted cherry tomatoes

Avocado pasta with roasted cherry tomatoes


The avocado sauce gives this dish an irresistibly creamy texture

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    1246kj 299kcal
  • Fat
    Med 26%
  • Saturates
    Med 25%
  • Sugar
    Low 3%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 24g

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  • 225g Co-op Irresistible piccolo tomatoes
  • 1 tsp Co-op olive oil 300g pack Co-op chilled tagliatelle
  • 50g Co-op sliced curly kale, woody stems removed
  • 2 avocados
  • 1 garlic clove, chopped
  • Zest and juice of 1 lemon
  • 1 tbsp chopped basil
  • 30g Co-op parmesan wedge, shaved or grated


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Put the tomatoes into a roasting tin and drizzle with the olive oil
  3. Season and roast for 15-18 mins, until soft
  4. Meanwhile, bring a large pan of water to the boil and add the tagliatelle and curly kale
  5. Cook for 3-4 mins, until tender
  6. Reserve about 100ml of the cooking water, and drain well
  7. For the sauce, scoop the avocado flesh into a blender, along with the garlic and lemon zest and juice
  8. Season, then blend until smooth
  9. Stir the avocado sauce into the cooked pasta and kale, adding some of the reserved cooking water, until the sauce coats the pasta evenly
  10. Gently stir through the basil and roasted cherry tomatoes, then top with the parmesan to serve

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