Wholewheat spaghetti & avocado sauce

Wholewheat spaghetti & avocado sauce

By Miriam Nice
  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins Cook: 10 mins - 15 mins

Easy

Serves 4
Avocados, almonds and zesty lemon create a creamy green sauce for pasta in this low-calorie lunch or dinner

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal435
  • fat20g
  • saturates3g
  • carbs47g
  • sugars2g
  • fibre10g
  • protein13g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 2 avocados, stoned, peeled and chopped
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 25g blanched almonds
  • 1 garlic clove
  • small pack basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 300g wholewheat spaghetti
  • 25g parmesan (or vegetarian alternative), finely grated, to serve (optional)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Put the avocados, lemon zest and juice, almonds, garlic and half the basil in a food processor. Blend until smooth, then set aside in the fridge.

  2. Cook the spaghetti following pack instructions. Drain and toss in the creamy avocado sauce. Top with the remaining basil leaves and grated cheese (if using) before serving.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Biohazard001
8th Apr, 2017
5.05
Really tasty! I love making it. It's fun to make and to eat.
rosievimes's picture
rosievimes
13th Nov, 2015
2.55
Quick and easy to make, but found the taste a little bitter. I agree that you don't need nearly enough lemon as stated. The dish would also benefit from something a little salty, some olives or perhaps some crisy prosciutto for the meat eaters.
dpd1973
11th Aug, 2015
made this but the amount of lemon was too much, I would cut this to about a 1/4 or a 1/3 of the juice from one lemon next time.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Biohazard001
8th Apr, 2017
5.05
Use ground or flaked almonds and grate the lemon zest before hand. That will help it macerate better. A teaspoon of olive oil can also help you get a better consistency.