Wholewheat spaghetti & avocado sauce

Wholewheat spaghetti & avocado sauce

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(10 ratings)

Prep: 10 mins Cook: 10 mins - 15 mins


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
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  • 2 avocados, stoned, peeled and chopped



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

  • zest and juice 1 lemon



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

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



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


  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.

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Comments, questions and tips

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4th Nov, 2018
Even reducing the lemon slightly, as other comments suggested, this was too bitter and not that tasty or satisfying. Won’t be making it again.
Kelly Barclay's picture
Kelly Barclay
6th Mar, 2018
Amazing - added some chilli flakes to individual servings but otherwise wouldn't change a thing.
8th Apr, 2017
Really tasty! I love making it. It's fun to make and to eat.
RosieVimes's picture
13th Nov, 2015
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.
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.
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8th Apr, 2017
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.
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