Cold pasta is a great dish to enjoy on a hot summers night. It is nourishing, filling, and the cool creamy avocado sets off the spiciness of the napoli sauce perfectly. Add in some peppery rocket for freshness and some nutritional yeast for that cheesy taste we all love.
Ingredients 1 packet of fettuccine
1 packet of rocket
1 serving of napoli sauce 1 tsp chilli flakes
1 tbsp nutritional yeast
Salt to taste
Make the napoli sauce and adjust heat to your taste. I add a whole chilli into the sauce then add even more chilli flakes on top of the finished dish as I love spice. Set aside to cool.
Meanwhile put your fettucini on to cook per packet instructions. Remove from the heat when just al dente, drain then rinse in cold water to cool down.
Pour the cold pasta in with cooled sauce and stir. Add in the cubbed avocados and fresh washed rocket and stir again.
Split into serving bowls and top with nutritional yeast, chilli flakes and salt to taste.
The napoli sauce can be made ahead of time and if poured into airtight steralised containers can be kept for weeks. This is a great dish for a warm summers night and is also fantastic to take to work for lunch