Fusilli with Orange and Avocado Sauce (Vegan)

[Guest guest]

This is a wonderful, quick dish for summer and a change to the usual

tomato sauce. The creamy texture of avocados makes them ideal for

thickening sauces, especially in vegan cooking. I use this sauce over

tri-colore Fusilli (pasta in three different colours)

This makes it look especially appetizing.

 

12 oz (375 g) Fusilli

1 tbsp lemon juice

2 organic oranges

2 ripe avocados

½ tsp cinnamon

1 tsp wholegrain mustard

Salt and pepper

Strips of orange rind to garnish

 

Add the lemon juice to the water before boiling the Fusilli.

Purée the grated rind and juice of 1 orange, the flesh of 1 avocado,

the cinnamon and the mustard.

Slice the flesh of the other avocado into bite-sized pieces and toss

in the juice of the remaining orange.

Drain the Fusilli. Combine with the sauce, the avocado and orange

juice. Season to taste. Serve immediately, garnished with strips of

orange rind.