Vegan Friendly, Servings: 2

Total time: 15 minutes


2-3 tablespoons lemon juice
Salt, to taste
150g whole grain pasta
1 garlic clove, grated
1 handful cherry tomatoes, halved
1 tablespoon olive oil
10g fresh basil
1-2 tablespoons soy sauce
1 large avocado
few tablespoons of water, if too thick
2 tablespoons roasted sesame seeds (optional)
1 thumb fresh ginger, grated (optional)


  1. Prepare pasta in hot boiling water.
  2. Meanwhile, prepare the avocado sauce. Add avocado flesh to a bowl and mash by using a fork until creamy.
  3. Add in 1-2 tablespoons soy sauce, 2-3 tablespoons lemon juice, 1 tablespoon olive oil, basil leaves, ginger, and garlic. Mix well with your hands. If it’s too thick, add a few tablespoons of water.
  4. Once pasta is cooked, drain well and transfer back to the pot. Add in avocado sauce and stir well.
  5. Add in cherry tomatoes and season with a bit of salt.
  6. Remove to a serving bowl and garnish with sesame seeds.