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Ingredients (4 servings)
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400 g Nudeln
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400 g Kohlsprossen
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250 g Cocktailstrauchtomaten
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2 Stk. Avocados
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1 Stk. Bio Zitrone
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Olivenöl
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Salz, Pfeffer
Preparation
- Cook the pasta in plenty of salted water until al dente according to package instructions, reserving a cup of pasta water before draining.
- Meanwhile, trim and halve the Brussels sprouts, and wash and halve the tomatoes. Fry both in a pan with some olive oil for about 10 minutes until the Brussels sprouts are tender and slightly browned.
- Halve and pit the avocados, then mash the flesh with the lemon juice, a dash of olive oil, salt, pepper and some pasta water into a creamy sauce.
- Toss the drained pasta with the avocado sauce and fold in the roasted Brussels sprouts and tomatoes.
