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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
