Mexican Pasta with Avocado & Cannabis
When our lives get busy it’s easy for cooking to become something that we don’t prioritize and instead go for the easy solution, like basic pasta with store-bought sauce. But making homemade pasta isn’t hard, try this Mexican pasta with avocado and you won’t regret it. Not only is it easy to make but it’s packed with flavour. Add Miss Envy’s CBD or THC coconut oil for the added benefits of cannabis and the perfect way to wind down in the evening.
100g wholemeal penne (or your favourite style of pasta)
1 tsp rapeseed oil
2 garlic cloves, grated
1 large onion, sliced, plus 1 tbsp finely chopped
1 orange pepper, deseeded and cut into chunks
2 tsp mild chilli powder
1 tsp ground coriander
400g can chopped tomatoes
½ tsp cumin seeds
196g can sweetcorn in water
1 tsp vegetable bouillon powder
1 avocado, stoned and chopped
½ lime, zest and juice
handful coriander, chopped, plus extra to serve
Miss Envy coconut oil
I personally love the taste of the coconut oil mixed with avocado so I use it as a topping (check out these other great avocado recipes; homemade guacamole and avocado toast) and that way it is easier to dose per serving. But you can also use the coconut oil or the olive for grilling your veggies if you prefer. Just make sure to calculate the appropriate dosage with the help of the notes below. Please use responsibly.
1 teaspoon coconut oil is 16mg THC and 10mg CBD. For more information on accurately measuring for dosage, check out our measurement guide.
- Cook the pasta in salted water for 10-12 mins until al dente.
- Meanwhile, heat the oil in a medium pan. Add the sliced onion and pepper and fry, stirring frequently for 10 mins until golden. Stir in the garlic and spices, then tip in the tomatoes, half a can of water, the corn and bouillon. Cover and simmer for 15 mins.
- Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.
- Drain the penne and toss it into the sauce with the coriander. Spoon the pasta into bowls, top with the avocado and coconut oil scatter over the coriander leaves.
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