Recently we attended the Herb and Chilli Festival  and had a fantastic weekend. This year the weather was kind to us. 

Melissa and I did a bit of a cooking demo that had the lovely Dani Venn hosting, so it was all very exciting. 

I wanted to share one of the recipes we put together for the day, but it is something I use often when I am in a hurry.

We also devoured this during the day and I can tell you from experience, once you start eating it, you can't stop.

Its completely vegan if you use the recipe below or if you want you can add sour cream or greek yoghurt to replace the sour nut cream. 

It serves 4 to 6 as a pasta sauce and even more as a dip!

 

Ingredients

 

1 x 270g jar  Tomatillo Salsa

1  x Avocado

1/2 cup of coconut yoghurt

Mash the avocado and add the other ingredients, mix until combined. 

You can also pop everything into a blender and blend until smooth but I prefer it left a little chunky.

Serve this tossed through fresh pasta or Zucchini pasta and serve. 

Alternatively serve as a dip with corn chips :)