Two plates serving linguine with avocado, tomato & lime

Linguine with avocado, tomato & lime

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(67 ratings)

Prep: 20 mins Cook: 10 mins


Serves 2

Use guacamole ingredients to make this low-calorie vegan linguine which can also be served cold as a pasta salad. It delivers on flavour and it's healthy

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal450
  • fat20g
  • saturates4g
  • carbs49g
  • sugars11g
  • fibre13g
  • protein11g
  • salt0.4g
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  • 115g wholemeal linguine
  • 1 lime, zested and juiced



    The same shape, but smaller than…

  • 1 avocado, stoned, peeled, and chopped



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 2 large ripe tomatoes, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ pack fresh coriander, chopped
  • 1 red onion, finely chopped
  • 1 red chilli, deseeded and finely chopped (optional)


  1. Cook the pasta according to pack instructions – about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.

  2. Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.

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Comments, questions and tips

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Jessie Jane Horvath's picture
Jessie Jane Horvath
2nd Jul, 2020
Really light and yummy. Added chicken and bacon for some protein - really delicious and will make again
mg2010's picture
30th Jan, 2020
Lightweight and fresh! Loved all the different flavors, especially the lime. Paired this with the naan dippers recipe and was very pleased. Will make again!
Gregory Theodorou's picture
Gregory Theodorou
7th May, 2019
The original recipe looked great but we made our own variation, which, i think, tackles the problems i saw in some of the comments, of there being a lack of flavour. That is why i gave the original recipe a 4 star rating, and not a 5. We took this a step further by marinating some raw salmon in the lime juice with chopped red onions for 15-20mins in the fridge - for those that don't know, the citric acid from the lime cooks the salmon. We then mixed the rest of the ingredients (chopped tomato, avocado and fresh coriander, and some capers because they're great) with the cooked pasta, we used Conchiglie pasta. The end result was delicious, and i would definitely do it again.
Alex Evans's picture
Alex Evans
28th Mar, 2019
Wow I think I overdid it on the lime. Thought this looked really yummy, but it turned out quite the opposite. At least my housemates got a laugh out of it. Was an easy one to make though
16th Mar, 2019
I'm surprised about many of the previous comments that say that the recipe is bland or tasteless. I'm neither vegan nor vegetarian but felt that the meal was tasty and fresh. Aside from the fact that our store cupboard only had non-wholemeal linguine, we stuck to the recipe. Would definitely do this again
nathb211's picture
23rd Feb, 2019
Cooked the onion and tomatoes, used fusilli instead if linguine, and served with vegan sausages. Delicious!
10th Oct, 2018
I wouldn't have this again. Despite it being very easy to make it lacked in flavour.
8th Mar, 2018
I thought it was nice and very quick to make. I would say it needs something to make it a bit more interesting like roasting the vegetables and adding chili flakes. This would make a great side as a pasta salad by using fusilli instead of linguine - it's lovely and fresh would be good at BBQ's
20th Feb, 2018
After reading the comments below, I decided to modify the recipe slightly as I thought a Mexican pasta dish would have super potential! I roasted the tomatoes and red onions and mixed the roasted veg in with the pasta and other ingredients with a blob of enchilada sauce. It was lush and so filling! Really liked the avocado on the top also.
8th Mar, 2018
That's a great idea I hadn't thought of that! Will try that next time


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