Posted by kathryn in Vegan, Spring, Summer and Dinners

A few weeks ago, I was talking pasta – why it isn’t as bad for you as people think, plus five lovely looking recipes I’d seen recently.

Well today I have an actual pasta recipe for you.

When tomatoes and avocadoes are in season, this is the meal I turn to when home alone. It’s easy, makes little washing up and the sauce can be prepared while the pasta is cooking. I often make changes around the edges, adding herbs, using lime instead of lemon, topping with some feta, changing the greenery, however the core trifecta of avocado, tomato and chickpeas stays the same.

In this version I’ve topped the pasta with toasted pepitas, which makes it both dairy free and vegan. While I’ve specified a tablespoon of pepitas, I tend to cook a lot more and keep the leftovers in the fridge for another day. They’re delicious sprinkled on soups and salads. However I particularly like them with pasta and risotto, where they not only add flavour, but a delicious contrasting texture.

Tomato, avocado and chickpea pasta

Serves 1

100g pasta
1 tablespoon pepitas
2 ripe tomatoes
1/2 avocado
1 clove garlic
1 handful greenery*
1/2 cup cooked or canned chickpeas
Juice 1/2 lemon

Start cooking the pasta: Put a saucepan of water on to boil. Add the pasta and cook according to the packet instructions.

Toast the pepitas: Put a frying pan over a medium heat and add the pepitas. Dry toast these, stirring occasionally, until they start to pop and turn golden brown. This will take 4 – 5 minutes.

While the pasta is cooking, prepare the vegetables: Cut the tomatoes in half. Give them a gentle squeeze over the sink, gently flicking out excess seeds with your fingers – you don’t need to be too pedantic about this. Roughly chop them up and place in a large bowl. Slice the avocado and finely chop the clove of garlic, add these to the tomatoes, together with the greenery and chickpeas. Squeeze the lemon juice over the top and season with salt and pepper. Stir the vegetables together, gently mashing some of the avocado as you go.

To finish: Drain the pasta and immediately add this to the avocado and tomato sauce (or the other way round if your bowl isn’t big enough). You want to do this while the pasta is still hot. Toss together, so the pasta is coated in the sauce. Serve topped with the toasted pepitas.

• Regarding greenery, for this recipe I usually go for rocket, watercress or English spinach, plus any leftover herbs I might have, like parsley, coriander, basil or mint.

12 October, 2011