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Charred Avocado Cavatappi

Charred Avocado Cavatappi

with Green Onions, Heirloom Tomatoes, and Feta

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If you thought avocado couldn’t get any creamier, you were wrong. A quick char in the pan (or flash on the grill!) makes luscious avocado that much better. Tossed with juicy heirloom tomatoes and lightly charred green onions, this might be your new go-to easy pasta supper!

Tags:Veggie
Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

170 g

Cavatappi

(ContainsWheat/Blé)

1 unit

Avocado

2 unit

Green Onions

2 clove

Garlic

28 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

285 g

Heirloom Tomatoes

7 g

Cilantro

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

unit

Oil*

unit

Salt*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2556.424 kJ
Calories611 kcal
Fat28 g
Saturated Fatnull g
Carbohydrate73 g
Sugarnull g
Dietary Fiber9 g
Protein16 g
Cholesterolnull mg
Sodiumnull mg
Instructionsarrow up iconarrow up icon
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1

Cook the pasta: Bring a medium pot of salted water to a boil. Add the cavatappi and cook for 9-10 min, until al dente. Reserve 1/4 cup pasta water (double for 4 people.) Drain.

2

Prep: Meanwhile, wash and dry all produce. Halve and pit the avocado. Mince or grate the garlic. Thinly slice the green onions. Halve the tomatoes. Roughly chop the cilantro.

3

Heat a large pan over high heat. Add a drizzle of oil, then place the avocado halves, cut-side down, to the pan and cook 1-2 min, until the bottom is just golden and charred. Set aside on a plate.

4

Cook the veggies: Reduce the heat to medium. Add a drizzle of oil to the same pan. Add the green onions and garlic and cook 1-2 min, until softened and fragrant. Add the tomatoes and cook, stirring often, until softened, 4-6 min. Add a splash of reserved pasta water to help the tomatoes cook and make it slightly saucy.

5

Stir in the vinegar (DO: measure out), then the cooked cavatappi. Toss to combine. Season with salt and pepper.

6

Carefully peel the skin from the avocado halves, then thinly slice.

7

Finish and serve: Divide the pasta among bowls and top with the avocado slices. Sprinkle with cilantro and crumble some feta overtop. Enjoy!