Who wants Mexican? Ever thought of having it with pasta?

I must say it wasn’t something I’d thought of before last week. I was craving some avocado and salsa with pasta, so I thought, why not go one step further and have nacho cheese?

Although the guacamole and nacho cheese are hand-made recipes, there’s so many good salsas (including an organic one from Aldi) out that I didn’t bother making some. Maybe another time!

This was an extremely satisfying meal and fixed my mexican craving. It could easily be served either warm or cold, depending on what you fancy!

Serves:

Dinner for one

Ingredients:

• 1 serve of pasta cooked and cooled under cold water
• 4 tbs salsa (I used an organic salsa from Aldi)

Guacamole

• 60 grams avocado
• 2 tbs lemon juice
• 1/2 tsp cumin seeds
• 1/2 tsp chilli
• 1/4 tsp garlic mince
• salt and pepper

Nacho Cheese

• 2 tbs nutritional yeast
• 1/4 tsp chilli
• 1 tsp lemon juice
• salt and pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic
• 1/4 tsp smoked paprika
• 1/2 tsp cumin seeds
• 2 tsp cornflour
• 4 tsp warm water

Instructions:

1. Mash the avocado and mix all ingredients together, crushing the cumin seeds and set aside.
2. Combine the cornflour and water in a small container and stir, removing any lumps that may occur.
3. Add all other ingredients to the cornflour, adding more water for a thinner sauce if necessary. Set aside also.
4. Warm the pasta in a pot and add the salsa. Mix through throughly.
5. Pour the salsa pasta on a plate and add the guacamole and nacho cheese on your plate. Top with avocado slices if you like for a garnish!