Avocado mushroom pasta
Preparation 10 minutes Cooking 20 minutes Serves 4
500g fettuccine (ribbon pasta) 1 onion, peeled and sliced 1 tbsp olive oil 1 cup sliced flat mushrooms 2 cloves garlic, crushed Freshly ground black pepper 1 tbsp basil pesto (bought or homemade) 2 avocados Juice of a lemon Fresh basil leaves to garnish
Cook fettuccine according to instructions on the packet. Drain and keep warm. Heat a large pan and brush with a little olive oil. Cook onion until soft. Add mushrooms, garlic and pepper. Cover pan with a lid and cook on medium heat for 5 minutes. Peel and slice avocados. Sprinkle with lemon juice to avoid browning. Remove mushrooms from the heat. Toss cooked fettuccine, pesto and avocados thoroughly. Serve immediately, garnished with basil leaves.