Avocado Red Lentil Pasta

Avocado Red Lentil Pasta

Currently in Australia, we are in the middle of a very hot (some would say unbearable) Summer. Last night the temperature didn’t drop below 30 degrees Celsius and I woke up at 5am to go to the gym already sweating (YUCK!). With thunderstorms on the way this evening, it has been a very humid, sticky, yucky kind of day. Luckily, I have the day off work and have taken the opportunity to write up my delicious Avocado Red Lentil Pasta recipe while sitting under the air con. Of course as always, this recipe is 100% vegan and plant based, and thanks to the red lentil pasta, it’s also gluten free! This pasta dish is perfect for summer, packed full of fresh ingredients providing plenty of micronutrients and a great balance of carbs, protein and healthy fats.

Anyway, without further ado, let’s get into the recipe.

If you make the Avocado Red Lentil Pasta and share it on insta, don’t forget to tag @kiahs.kitchen and #KiahsKitchen as I would love to see it!

For a downloadable PDF of this recipe, please click this link: Avocado Red Lentil Pasta

Avocado Red Lentil Pasta

Prep Time: 15 minutes

Cook Time: 30-40 minutes

Makes: 4 Servings


Fresh corn kernels from 2 cobs of corn
200g swiss brown mushrooms, sliced
1 punnet cherry tomatoes, quartered
½ medium-large zucchini, chopped
1.5 large avocados, skin and pip removed
1.5 cups kale, finely chopped
1 small clove garlic, peeled
1 lemon
2-3 tbsp. olive oil (garlic infused)
½ cup fresh coriander
2 spring onions finely sliced
1 250g packet of red lentil pasta
Salt and pepper to taste
Fresh basil to serve


Fill a pot with water (ensure it is big enough for the amount of pasta you are cooking) and place it on the stove at a high heat to bring to a boil

Meanwhile, in a large non-stick pan heat 1-2 tablespoons of olive oil over a medium heat and add the corn kernels and sliced swiss brown mushrooms, stirring occasionally

Add the garlic clove to a food processor (or blender) and process until finely chopped then add in the zucchini and blend until a paste forms

Add the avocado, lemon juice, ¼ cup of water and 1 tablespoon of olive oil to the zucchini mixture and blend until smooth, add additional water if required

Add salt, pepper and the fresh coriander to the avocado mixture and blend once more until combined

When the pot of water has reached a boil, add the pasta and set a timer (according to packet instructions)

While the pasta is cooking, add the cherry tomatoes to the pan with the mushroom and corn mixture, continuing to stir on a low to medium heat

Once pasta is cooked, drain, rinse and set aside

Stir in the finely chopped kale to the pan with the mushroom, tomato and corn and cook for 3-4 minutes

Add the cooked pasta and the avocado sauce to the pan and stir for 3 minutes ensuring the pasta is well coated

Serve pasta in bowls topped with a drizzle of olive oil, sprinkle of spring onion, fresh basil and salt and pepper – you could even add some nutritional yeast


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