Index Meals | Chilli, avocado and tomato cellentani
This no-cook pasta recipe packs a punch. With tomato, coriander, lemon rind, avocado, fresh and dried chilli, it’s vegan, vegetarian and dairy free, too.
Spicy, Recipe, No-cook, Pasta, Tomato, Coriander, Olive oil, Lemon, Lemon rind, Avocado, Chilli, Chilli flakes, Vegan, Vegetarian, Dairyfree
single,single-portfolio_page,postid-16045,ajax_fade,page_not_loaded,,side_area_uncovered_from_content,qode-theme-ver-7.7,wpb-js-composer js-comp-ver-4.7.4,vc_responsive

Chilli, avocado and tomato cellentani

About This Recipe


1 punnet of cherry tomatoes, halved
½ cup coriander leaves
Finely grated rind of 1 lemon
1 clove of garlic, crushed
1 long red chilli, finely sliced
1 tsp (or more) dried chilli flakes
3 tbsp extra-virgin olive oil
1 tbsp lemon juice
250g dry cellentani pasta
1 large ripe avocado
Salt and pepper to taste


  1. Combine the tomatoes, coriander, lemon rind and juice, garlic, chilli and olive oil in a large bowl. Season with salt and pepper and set aside to infuse.
  2. Cook the pasta in a large pan of boiling water for 10-12 minutes until al dente, then drain and mix in with the sauce.
  3. Peel, stone and dice the avocado and gently stir into the other ingredients. Serve immediately.

Dairy-free, Vegan, Vegetarian
Avocado, Chilli, Chilli flakes, Coriander, Lemon, Lemon rind, Olive oil, Pasta, Recipe, Tomato