When we received the box of Spring spirulina pasta, we were surprised to see the green colour that was neither due to spinach nor broccoli. It was due to spirulina, which is a 3.5 billion-year-old blue-green algae that converts greenhouse gases into usable nutrition, protein and oxygen. Spirulina is not only rich in vitamins and minerals but also 100% organic. This protein-rich pasta has its own taste and to ensure there is no compromise on the taste, we created this our own creation – an avocado-based creamy pasta sauce which could be preserved for 4-6 days when refrigerated. This makes this pasta fully vegan too!

Ingredients:

• 1 bowl of Spring Spirulina fusilli boiled pasta
• 8-10 cherry tomato, cut into halves
• 2 ripened avocados
• 3-4 garlic cloves
• 1 cup coriander
• 1 cup basil leaves
• Juice of ½ lemon
• Salt, to taste
• ½ tsp black pepper
• ½ tsp black salt
• ½ tsp oregano
• ½ tsp chilli flakes
• 1 cup of water
• Olive oil
• Parmesan cheese (optional)

Procedure:

1. In a baking pan place cherry tomato and add 2 tbsp of olive oil. Ensure that the tomatoes are well coated in olive oil, sprinkle some black pepper, salt and oregano. Mix well and bake in a pre-heated oven for 20-25 minutes until the tomatoes are well baked
2. In a pan, heat some olive oil, saute garlic until golden brown on low flame
3. In a blender, add avocado, garlic, coriander, basil leaves, 3 tbsp of olive oil, lemon juice, salt, black salt, black pepper, oregano, chilli flakes and 1 cup of water. Blend it well and adjust the spices, if needed
4. In a bowl, add freshly boiled pasta and pour the pasta sauce prepared. Toss the pasta to ensure that pasta is well coated with the pasta sauce
5. Top it up with baked tomatoes, lemon juice and parmesan cheese to enjoy this creamy avocado based pasta