1 cup wholegrain vegan pasta
1 TB flaked almonds
½ small avocado / ¼ large avocado, peeled
2 baby courgettes, sliced
4 mushrooms, sliced
4 small radishes, quartered
¼ red onion, sliced
¼ yellow pepper, diced
squeeze of fresh lemon
your favorite salad dressing or pesto (optional)
Cook the pasta until al dente. While it is cooking, prepare the remaining ingredients.
Toast the flaked almonds in a hot, dry pan and set aside.
Using the same pan as you did to toast the almonds, add the halved avocado and grill until slightly charred. Remove and set aside. Add the sliced mushrooms and sliced courgettes and cook until slightly browned. Remove and set aside.
Once the pasta is cooked al dente, drain in a colander, then toss (while still warm) in a large bowl with the raw radishes, red onion and yellow pepper, as well as the cooked mushrooms and courgettes.
Generously squeeze a lemon over the pasta and top with the grilled avocado and toasted almonds.
You'll find the lemon juice gives this a great kick. But if you prefer more intense flavours just add a dollop of your favourite salad dressing or pesto.