Pasta Salad with a Creamy Avocado Pesto

This pasta salad and creamy avocado pesto is SO refreshing and SO delicious! You can add any salad veggies you desire and crispy baked salt & pepper chickpeas for some protein! In fact the chickpeas go so well with this pasta because they add a nice salty crunch! Delicious!

You could make this pasta salad the day before and take this to work/school in a lunchbox!

Keep chilled in the fridge in an air-tight container for 2 days.

Serves 3-4


  • 2-3 servings rigatoni pasta or preferred pasta of choice
  • 1/4 of a medium cucumber
  • a few cherry tomatoes, sliced in half
  • 400g can chickpeas, drained & rinsed (optional)
  • a sprinkle of dried chilli flakes

Avocado Pesto:

  • 1 large or 2 medium avocados
  • juice of 1 lemon
  • 3tbsp fresh flat leaf parsley
  • 1tsp garlic granules
  • salt, to taste


  1. First cook the pasta according to the instructions on the packet until al dante, then drain all the water from the pan, rinse with cold water to cool the pasta down. Add the pasta to a large bowl set aside .
  2. Prepare your salad vegetables for the pasta salad by dicing and slicing them up, then stir them in with your pasta.
  3. To make the pesto, add all the pesto ingredients into a jug, then using a hand stick blender, blend everything until smooth and creamy. Taste to see if you need to add more salt.
  4. Stir the pesto into the pasta salad until the pasta is completely saturated, sprinkle with dried chilli flakes for a little kick. Enjoy!

If you would like to make some crispy salt & pepper chickpeas with the pasta salad:

  1. Preheat oven to 200c/180c fan/400f/gas mark 6. Line a baking tray with non-stick baking parchment.
  2. Drain & rinse a 400g can of chickpeas, then dry them with a clean tea towel or kitchen paper. Add the chickpeas to a bowl then season with plenty of sea salt and cracked black pepper. Stir everything together.
  3. Place your salt & pepper chickpeas onto your lined baking tray, then bake in the oven for 15 mins until the chickpeas are crispy and golden.
  4. Add to your pasta salad. Enjoy!

Chilli & Lime Avocado Toast with Sauteed Garlic & Soy Mushrooms

This is one of my favourite savoury toasts and i love it! I will have this for a savoury breakfast or for a tasty lunch! I love the creamy avocado toasts with these meaty mushrooms on top, i think you will too!

Serves 1

For the Chilli & Lime Avocado toast:

  • 2 slices toast of choice
  • 1 medium ripe avocado
  • juice of 1/2 lime
  • a sprinkle of dried chilli flakes
  • pink Himalayan salt, to taste

For the Garlic & Soy Mushrooms:

  • 110g chestnut mushrooms
  • 1 tbsp soy sauce/tamari
  • 1/4 tsp garlic powder


  1. For the creamy chilli & lime avocado, add the flesh of the ripe avocado in a small bowl with the lime juice & chilli flakes, then mash it all up together with a fork until super creamy, season with a little salt to taste. Spread on your 2 slices of toast.
  2. Meanwhile, add 1 tbsp of soy sauce/tamari & the garlic powder to a bowl and mix together until well combined. Add the mushrooms in the bowl and spoon over the garlic & soy sauce all over the mushrooms until the mushrooms are fully saturated.
  3. Saute the mushrooms in a hot frying pan with a tiny bit of water (about 1-2 tbsp), stirring frequently on a high heat setting for 10 minutes, or until the mushrooms are soft and have soaked up all the liquid.
  4. Arrange the mushrooms on top of your avocado toasts & enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Creamy Super Green Pasta

This super green pasta only takes 15 minutes to make, its super easy which is great if your looking for a quick, nutritious, easy meal to make mid-week! I love this pasta! Its packed with so many vitamins & minerals including iron & calcium, how amazing is that? OH and can’t forget that it’s super deeelicious too!

Serves 2


  • 150g dried pasta (2 servings)
  • 100g frozen peas
  • 100ml dairy-free milk
  • 1/2 ripe avocado
  • 2 small cloves garlic
  • juice of 1/2 lemon
  • 60g fresh spinach
  • 1 tsp nutritional yeast (optional)
  • salt & pepper, to taste


  1. Cook the pasta according to packet instructions. Cook the peas in the same pan as the pasta to cook at the same time.
  2. To make the creamy green sauce, add the milk, garlic, avocado, lemon juice, nutritional yeast (if using) & spinach to a blender and blitz until super smooth and creamy! (I just used a handstick blender to blend mine)
  3. Once the pasta and peas has cooked, drain the water from the pan then add them back into the pan.
  4. Pour the super green creamy sauce over the pasta and peas, season with salt & pepper, stir well on a low heat setting to warm everything up.
  5. Serve with cherry tomatoes and sprinkle with more nutritional yeast. ENJOY!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Healthy Baked Potato Fries with Avocado Lime Dip

There is nothing better than homemade chippies and a creamy avocado lime dip to dunk them in! I love to have this for lunch sometimes, and no carbs wont make you fat… carbs are obviously vital for our physical and mental health. Carbs make our meals substantial, they provide us with tons of energy, alertness and they make me soooo happy! Without carbs, life is so miserable, we really should not avoid or restrict carbs, or healthy fats, like avocadoooo! Plus, they’re just too good to avoid, don’t you think? Carbs are a part of a healthy BALANCED diet and we ALL need them!


  • 3 large white potatoes, washed
  • 1 tbsp nutritional yeast (optional, but so good)
  • a bunch of flat leaf parsley, finely chopped (optional)
  • 1 ripe avocado
  • juice of 1 lime
  • salt, to taste


  1. Preheat the oven to 200C/180C fan/400F/Gas mark 6, then line a baking tray with non-stick baking parchment.
  2. Cut your potatoes into chip shapes, then pour the raw chips into a mixing bowl.
  3. (skip this step if you are not adding any optional seasonings) Sprinkle in the nutritional yeast (if using), parsley (if using) and a little salt. Shake everything around in the bowl until the fries are saturated in the seasonings.
  4. To make the avocado lime dip, take out the flesh of an avocado and place into a small bowl. Mash it up with a fork, then squeeze in the lime juice, season with a little salt, then mix well to combine. Place into a dipping bowl, then put into the fridge until the fries are ready to be served!
  5. Arrange your raw seasoned fries onto your lined baking tray, then bake them in the oven for 30 minutes, turning over halfway through cooking time, until golden and crisp on the outside, but soft and fluffy on the inside.
  6. Serve and dunk the fries into your avocado lime dip! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤