Prep 5-15 mins
Cooking 7 - 10 mins
Serves 2-6

Have a look at our NEW Smashed Avo and 3 increadible ways to use it. Enjoy!!!


  • 400g rigatoni pasta
  • 100g fresh shelled peas (can also use frozen)
  • 1 large avocado
  • 2 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1 small garlic clove
  • Large bunch of basil leaves (about 50g)
  • 2 Tbsp olive oil
  • 50g Parmesan cheese, grated
  • 50g sunflower seeds
  • 1 Tbsp Cape Herb and Spice Smashed Avo Seasoning
  • Fresh basil leaves, for serving
  • Lemon wedges, for serving


FOR THE CREAMY AVOCADO PASTA SALAD (Serves 4-6; Prep time: 10 minutes; Cook time: 10 minutes)


Cook the pasta according to package instructions in salted water.

Save a small jug’s worth of pasta cooking liquid and set aside.

Scoop the pasta out of the water with a slotted spoon and allow to cool on a baking tray (drizzle with a little vinegar and toss to prevent pasta sticking and give it a little flavour kick).

Blanch the peas in the pasta cooking liquid until just tender and set aside.

To the bowl of a food processor, add the avocado, lemon juice, lemon zest, garlic, basil, olive oil, Parmesan, and sunflower seeds. Season with Cape Herb and Spice Smashed Avo Seasoning and pulse until smooth.

Scrape into a bowl. Add the cooled pasta and peas.

Pour over a drizzle of pasta cooking liquid as you toss everything together to coat the pasta well in the creamy avocado sauce.

Serve scattered with basil leaves and squeeze over a little extra lemon juice and enjoy!


FOR THE SMASHED AVO ON TOAST WITH JAMMY EGGS (Serves 2; Prep time: 5 minutes; Cook time: 7 minutes)


2 chunky slices sourdough bread

2 XL free-range eggs

1 large avocado

2 tsp lemon juice

1 Tbsp cottage cheese, smooth

1 Tbsp Cape Herb and Spice Smashed Avo Seasoning

Micro herbs, for serving

Olive oil, for cooking


Preheat oven on grill.

Brush thesourdough with a little olive oil and grill until lightly golden on both sides. Then place eggs gently in a small pot of boiling water and boil for 6.5 minutes.

Remove and plunge into a bowl of ice water to halt the cooking. Peel and set aside.

Place avocado, lemon juice and cottage cheese in a bowl.

Season with Cape Herb and Spice Smashed Avo Seasoning and smash until smooth or keep it chunky if you like a bit of texture.

Spread smashed avo onto the toasted sourdough slices.

Top each piece with an egg cut into quarters.

Scatter with micro herbs. 

Finish the eggs off with a generous sprinkle of Cape Herb and Spice Smashed Avo Seasoning.


FOR THE AVOCADO HUMMUS WITH PITA CHIPS (Serves 4-6; Prep time: 15 minutes; Cook time: 10 minutes)



2 x 400g tins chickpeas, drained and rinsed

⅓ cup reserved chickpea liquid / aquafaba

½ cup tahini

¼ cup olive oil

2 lemons, juiced (minimum ¼ cup)

2 small garlic cloves, smashed

1 tsp ground cumin

1 large avocado

1 Tbsp lemon juice

1-2 Tbsp Cape Herb and Spice Smashed Avo Seasoning

4 large pita breads, cut into eighths

Cape Herb and Spice Sea Salt, to taste

Sesame seeds, for garnish

Olive oil, for cooking


Preheat oven to 200˚C.

Place all hummus ingredients in a food processor and blitz until smooth.

Add in the avocado, lemon juice and Cape Herb and Spice Smashed Avo Seasoning.

Pulse until well combined. Taste to adjust seasoning.

Brush pita triangles with a little olive oil and season it with Cape Herb and Spice Sea Salt. Bake it for ± 10 minutes until golden and crisp.

Then plate the avocado hummus into a shallow bowl and sprinkle it with sesame seeds and drizzle with olive oil.

Serve the avocado hummus with warm pita crisps and enjoy!


Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram |