Green and White Pasta with Peruvian Avocado Sauce

Dish type


  • 200 g each white and green fettuccini
  • 2 avocados, pitted and peeled
  • 60 ml double cream
  • 150 ml olive oil
  • 10 g coriander leaves, rinsed
  • Salt and pepper
  • 75 g fresh or frozen sweetcorn, cooked
  • Grated parmesan cheese, for garnish
  • 150 g cherry tomatoes, halved, for garnish


Prep Time
15-20 minutes
  1. In a large pot of boiling water, cook the fettuccini al dente according to package directions. Drain and set aside.In a food processor, process together the avocado, cream, olive oil, and coriander into a smooth sauce. Season with salt and pepper and transfer to a large frying pan. Add the sweetcorn and pasta, and sauté over medium heat for 5 minutes or until heated through.Serve topped with the cheese and tomatoes.