Fusilli with avocado, lemon and basil cream

Ingredients

• 200 gfusilli
• 1avocado
• 1 tablespoonextra-virgin olive oil
• ½lemon
• 4 or 5 leaves, plus extra for decorating as desiredbasil
• 5 or 6cherry tomatoes
• to tasteflaked almonds
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cook the fusilli

   Bring a pan of salted water to the boil and cook the fusilli for the time stated on the packet.

2. 2

   Blend the dressing

   While the pasta cooks, put the avocado flesh, 1 tablespoon of extra-virgin olive oil, the washed basil leaves and the juice of ½ lemon in a blender. Season with salt and pepper, then blend, adding a little water to make the mixture creamy.

3. 3

   Combine the pasta

   When the fusilli is ready, drain it and toss it with the avocado cream.

4. 4

   Finish and serve

   Wash and halve the cherry tomatoes, then add them to the pasta with the flaked almonds. Decorate with a few basil leaves and the basil tops.

What is fusilli with avocado cream?

Fusilli is a spiral-shaped Italian pasta, and this recipe pairs it with a smooth avocado dressing flavoured with lemon and basil. The dish draws on familiar Italian ingredients, though the recipe does not specify a particular regional origin.

The twists in the pasta catch the creamy sauce, while cherry tomatoes and flaked almonds add contrast. Lemon brings a bright note to the avocado and herbs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The fusilli provide most of the carbohydrates, while avocado and olive oil contribute much of the fat. There is little protein in the listed ingredients, so serve a portion with beans or another protein-rich accompaniment to make the plate more balanced.

Making the avocado dressing

Ripe avocado: scoop out the flesh and blend it with the oil, lemon juice and washed basil leaves. Blend until smooth, then add water a little at a time until the sauce is creamy enough to coat the pasta.

Seasoning: add salt and pepper to the dressing, then taste it before mixing it with the fusilli. The lemon should taste fresh without overpowering the basil.

Cooking the fusilli

Packet timing: cook the pasta for the time given on its packaging, since timings vary by brand and shape. Check a piece near the end so you can drain it when it has the texture you prefer.

Salted water: salt the water before bringing it to the boil. Drain the fusilli once cooked, then combine it promptly with the dressing.

Getting the texture right

Creamy sauce: the avocado should blend into a smooth dressing rather than a thick paste. A small splash of water helps loosen it; add it gradually so the sauce does not become runny.

Fresh toppings: halve the cherry tomatoes so their juicy cut sides mingle with the pasta. Add the almonds at the end to keep their texture distinct.

Choosing the ingredients

Basil and lemon: fresh basil leaves and juice from half a lemon give the sauce its herbal, citrus flavour. Keep a few extra basil leaves for the finish, as the recipe suggests.

Almonds: flaked almonds add a delicate crunch alongside the soft avocado. Use them to taste, since the recipe does not give a measured amount.

Serving the pasta

Serve the dish soon after mixing, while the dressing is fresh and the tomatoes retain their shape. A simple green salad or lightly dressed vegetables make a suitable side.

For a more substantial meal, serve it with a source of protein such as beans or grilled chicken; these are accompaniments rather than ingredients in the recipe.

Recipe notes & tips

• Choose a ripe avocado that gives slightly when pressed, so it blends easily.
• Add the water to the dressing in small splashes and stop when it coats a spoon.
• Reserve a few basil leaves before blending for the garnish.
• Cut the cherry tomatoes in half just before adding them to keep them fresh.
• Add the flaked almonds at the end to preserve their crunch.

Variations

• Extra herbs: add a few more basil leaves to the dressing for a stronger herbal flavour.
• More citrus: squeeze in a little extra lemon juice if you prefer a sharper sauce.
• Peppery finish: grind black pepper over the pasta just before serving.
• More crunch: scatter on extra flaked almonds at the table.
• Add beans: fold in drained white beans for a heartier variation.

Common mistakes to avoid

• Over-thick dressing: add water a little at a time until the avocado cream loosens.
• Watery dressing: avoid adding too much water at once; blend in small additions.
• Overcooked fusilli: follow the packet timing and check the pasta near the end.
• Bland sauce: season the dressing with salt and pepper, then taste before tossing.
• Soft almonds: add the flakes at the end rather than blending them into the sauce.

How to store

Store leftovers in a sealed container in the fridge and eat within 1 day for the freshest flavour. The avocado dressing may darken over time; stir before eating and serve cold or briefly bring it towards room temperature, as reheating can make the sauce less pleasant.

Frequently asked questions