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Creamy Avocado Pasta with Plant-based Chicken

Avo lovers, here is a beautifully creamy and zesty avocado pasta for you 💚

Nick made me this pasta back in Barcelona in 2016. 💕

It’s amazingly fresh and I love it served both, warm and cold.

Sometimes I replace plant-based chicken in this recipe with sliced fried mushrooms and sliced sundried tomatoes.

🍽 Serves 3-4

🕘 20-25 minutes


  • 3 avocadoes

  • Handful of basil

  • 1 clove of garlic

  • 1 tsp salt

  • 2 Tbsp lemon zest

  • 2 Tbsp lemon juice

  • 1 Tbsp hemp oil

  • 1 tsp olive oil

  • ½ pack chicken-style strips @birdseye_au

  • ½ pack fettuccine or spaghetti pasta

  • Pinch of capsicum flakes/ chili flakes if you want a spicy kick

  • Fresh basil to serve

  • Salt and pepper to taste


  1. Cook the pasta according to the packaging. Prepare all the ingredients.

  2. Fry plant-based chick*n: Heat olive oil and place frozen strips. Fry for 8 minutes, tossing occasionally.

  3. To make the sauce: In a food processor, place avocadoes, basil, garlic, lemon zest, salt, lemon juice, hemp oil. Blend until smooth.

  4. Drain the pasta, don’t rinse it. Add avocado sauce and plant-based chick*n. Mix well.

  5. Serve with more fresh basil and capsicum flakes/chili flakes.

  6. Enjoy! 💚


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