avocado and mushroom pasta

there was a glut of avocados on the market recently so we've had them in salads, as guacomole and now in a warm pasta salad - of course some of them have been very ripe and others a bit brown and spotty (see photo) but they still taste good
i always keep some sun-dried tomatoes in the cupboard, they work much better than fresh ones in this dish, their concentrated flavour and sharpness complements the softer flavours of avocado and mushrooms - and they are handy in winter when tasty fresh tomatoes are expensive and imported
the pasta i had was three coloured swirly things, the extra colour was good as the dish can look a bit bland with plain white pasta - shaped pasta works best for this
i'm not give precise quantities here as it's a question of taste

ingredients

• sliced raw mushrooms
• 2-3 sun dried tomatoes per person
• balsamic & sun-dried tomato dressing
• 1/2 avocado per person
• pasta shapes

method

• a couple of hours beforehand: soak the dried tomatoes in boiling water and marinate the sliced mushrooms in some of the dressing in your serving dish
• cook the pasta, while it's cooking drain and thinly slice the dried tomatoes, peel and slice the avocado, tip the tomatoes and avocados in with the mushrooms and mix gently
• drain the cooked pasta and add to the other ingredients, add more dressing if you want to and a few grinds of pepper - serve warm or cold, but not chilled