Nacho pasta

Name: Nacho pasta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper, cayenne pepper, cumin; 4 Stem/s Oregano; 1 Onion; 250 g cherry tomatoes; 3 TABLESPOONS Oil; 1 can(s) (425 ml each) chunky tomatoes; 250 g Lasagne sheets; 1 ripe avocado; 50 g Schmand; 2 TABLESPOONS Lemon juice; 50 g Tortilla chips; 2 TABLESPOONS Butter

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

Look what's in here! Care to guess? There are no rivets, because one ingredient is more delicious than the other: lasagna flakes, aromatic cherry tomatoes, tortilla chips, avocado dip...

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper, cayenne pepper, cumin
4 Stem/s Oregano
1 Onion
250 g cherry tomatoes
3 TABLESPOONS Oil
1 can(s) (425 ml each) chunky tomatoes
250 g Lasagne sheets
1 ripe avocado
50 g Schmand
2 TABLESPOONS Lemon juice
50 g Tortilla chips
2 TABLESPOONS Butter

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Wash oregano, shake dry, pluck off leaves and chop roughly. Peel onion and chop finely. Wash and halve the cherry tomatoes.
2
Heat 2 tablespoons of oil in a saucepan, sauté the diced onions and cherry tomatoes for about 4 minutes. Add chunky tomatoes, bring to the boil and simmer for about 5 minutes. Season sauce with cayenne pepper, cumin, oregano, salt and pepper.
3
Roughly break the lasagne sheets and cook in boiling salted water for about 8 minutes.
4
Meanwhile cut the avocado in half. Remove the stone, remove the flesh from the skin and crush with a fork. Stir in sour cream. Season dip with cayenne pepper, salt and lemon juice. Crumble the chips coarsely.
5
Drain the pasta and let it drain well. Heat butter and 1 tablespoon of oil in a large frying pan, fry the noodles for about 3 minutes. Mix tomato sauce and noodles and serve with avocadodip and chips.