Avocado and Almond Tagliatelle

What better to eat on a cold winter’s night then a tasty bowl of pasta? Try this simple and quick recipe for Avocado and Almond Tagliatelle. You can also choose to add some feta or salmon for a different take on the recipe.

Serves: Four

Time: 20 minutes



  • 2 large avocados, chopped
  • 1 lemon, juiced
  • 6 tablespoons almond flakes
  • 2 teaspoons ginger or garlic
  • 1/3 cup extra virgin olive oil
  • 500g tagliatelle pasta
  • 1/2 cup coriander leaves
  • Sea salt flakes
  • Freshly ground pepper
  • Shaved Parmigiano (handful)


Bring large saucepan of water to boil and add pasta to boiling water, cook until al dente. Preheat oven to 180°C and roast almond flakes for five minutes or until golden brown. In a bowl place chopped avocado and squeeze lemon juice into bowl. In a separate bowl, place the pasta with extra virgin olive oil and ginger/ garlic and toss. Add sea salt, roasted almonds, avocado and coriander to bowl and toss. To serve, season with salt and pepper and the shaved Parmigiano.

Written by Kat