Creamy avocado pasta recipe
What's better for dinner than a big bowl of pasta? Slices of ripe avocado and fresh cherry tomatoes adds a luxurious, creamy texture to this veg-laden pasta dish.
See method- Serves 4
- 3 mins to prepare and 12 mins to cook
- 468 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 300g spaghetti
- 150g frozen peas
- 150g cherry tomatoes, halved
- 125g baby spinach
- 2 tbsp olive oil
- 1 small garlic clove, crushed
- 1 lemon, zested and juiced
- 2 ripe avocados, stoned, peeled and finely sliced
- 10g fresh basil, leaves roughly torn
Each serving contains
- Energy
- 1965kJ 468.0kcal
- Fat
- 20g
- Saturates
- 4g
- Salt
- 0.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 63.3gProtein 13.6gFibre 5.9g
Method
- Bring a large pan of salted water to the boil and cook the spaghetti to pack instructions, adding the peas for the last 3 mins of cooking. Drain, reserving 100ml cooking water, then return to the pan.
- Stir in the cherry tomatoes and spinach, then set aside to let the spinach wilt while you make the sauce.
- Mix the oil, 50ml of the reserved cooking water, the crushed garlic, 1 tbsp lemon juice and most of the lemon zest in a bowl; season. Pour over the spaghetti and mix to coat. Taste and add a little more lemon juice or cooking water if needed.
- Divide between 4 shallow bowls and top with sliced avocado, the remaining lemon zest, some black pepper and the torn basil leaves to serve.
- See more Pasta recipes
