Pasta dishes are always a good idea!
The Italian pasta varieties not only taste great, they have the added advantage of being made from durum wheat semolina, without the addition of eggs. Also, look at the label on the package. Also, if you want to serve high in fiber, use whole wheat pasta.
Cut the meat into cubes of about 2cm. Remove the skin from the garlic, crush it and mix it with the Tabasco, salt, a little bit of pepper as well as the oil. Turn the meat in it on the other side and marinate for at least 1 hour.
Cut the avocado in half and remove the pit. Remove the flesh from the skin and mash it together with the juice of one lemon until smooth, season with salt and pepper and set aside.
Cook the pasta in enough salted water until al dente.
In the meantime, briefly put the tomatoes in boiling water, peel them and roughly dice them without the stalks. Clean and rinse the bell bell pepper and cut into cubes of about 2cm. Put the beans in a sieve, rinse with cold water and drain well.
Heat a large heavy frying pan, brown the meat with the marinade and the diced peppers, stirring all around. Add the tomatoes and the beans and heat, cooking them all briefly. Drain the pasta thoroughly and stir in, perhaps seasoning repeatedly. Serve the frying pan together with the avocado cream and sprinkle with finely chopped coriander greens.