pasta with sauce and green vegetable

I’m excited to proportion this vibrant green pasta sauce that’s made in minutes. It’s filled with goodness, and thanks to the avocado it has a wonderful creamy texture that coats the pasta superbly and way the taste remains with you for every bite.

300 g (10.6 oz) pasta
1 ripe avocado skin and stone removed
100 g (3.5 oz) frozen peas
1 handful of spinach leaves
1 handful fresh coriander
1 handful fresh parsley
4 tbsp vegetarian parmesan or mature cheddar
200 ml (6.8 floz) whole milk
1 pinch salt and pepper

Cook the pasta in a large pan of boiling water according to the packet instructions, then drain and return to the pot.