12 ounces box of gluten free pasta, cooked according to instructions on package.
1/2 nos for the chutney sauce : ripe avocado
1 nos small clove of garlic
1 nos small chili pepper (or to taste)
1 cups coriander leaves and tender stems
1 1/2 tsp sugar
1 nos small lime- juiced
1 cups water
1/2 tsp salt
1/8 cups extra virgin olive oil
Boil the penne pasta according to the instructions on the box. Mine took 10 minutes to cook.
Meanwhile, in a blender, combine all ingredients for the chutney sauce and blend together. Drizzle in the extra virgin olive oil and keep running the blender until it is well incorporated in the sauce.
Drain the cooked pasta,pour the sauce and top with grated Parmesan cheese.