Spaghetti with Creamy Avocado and Lemon Sauce
Ingredients
- 400 g spaghetti
- 3 ripe avocados
- 2 lemon
- 2 garlic cloves
- 20 g fresh basil
- 3 tbsp olive oil
- 0.5 tsp chilli flakes
Nutrition (per serving)
- Calories
- 747 kcal
- Protein
- 15.7 g
- Carbohydrate
- 76.1 g
- of which sugars
- 5.1 g
- Fat
- 41.1 g
- of which saturates
- 7.9 g
- Fibre
- 10.8 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the spaghetti in a large pan of salted boiling water according to packet instructions. Reserve a mugful of pasta water before draining.
- 2
While the pasta cooks, halve and stone the avocados and scoop the flesh into a food processor or blender.
- 3
Add the lemon zest and juice, garlic, basil, olive oil, and chilli flakes. Blitz until completely smooth. Season well.
- 4
Add 4–5 tablespoons of the hot pasta water to the avocado sauce and blitz again until silky and pourable.
- 5
Toss the hot drained spaghetti immediately through the avocado sauce, adding more pasta water to achieve a creamy coating.
- 6
Serve straightaway with extra chilli flakes and a drizzle of olive oil.
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