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| Avocado, chilli, tomato, garlic and lemon spaghetti. |
This is one for all you avocado lovers out there. This avocado, chilli, lemon and garlic pasta sauce takes two minutes to whizz up in the blender and creates a really creamy spaghetti sauce with a kick.
I like to serve this dish with some freshly grated parmesan on top (and sometimes even some pine nuts) but if you want to keep it vegan/vegetarian friendly then it still tastes great without the cheese.
Serves 2
Ingredients:
- 200g uncooked spaghetti
- 1 avocado
- 1-2 tablespoons lemon juice
- 1/4 red chilli (or 1/4 tsp dried chilli flakes).
- 1 teaspoon of garlic paste or 1 clove of garlic.
- 1-2 tablespoons olive oil
- Handful of cherry tomatos
- 1 tablespoon pinenuts (optional)
- Grated cheese (optional)
- Salt
- Pepper
Method:
1. Cook the spaghetti in salted water according to the instructions on the pack.
2. Cut the avocado in half and spoon out the contents into a food processor.
3. Add the garlic, chilli, lemon juice, olive oil and a good seasoning of salt and pepper to the avocado and blend until smooth.
4. Halve the cherry tomatoes and add to a small frying pan with the pine nuts.
5. Dry fry the tomatoes and pine nuts for 1-2 minutes on a low heat until lightly toasted.
6. Once the spaghetti is cooked, drain the spaghetti and return to the same pan leaving around 1 tablespoons worth of water in the pan with the cooked spaghetti.
7. Return the spaghetti pan to low heat, add the avocado mixture and stir throughly.
8. Turn off the heat, add the tomatoes and mix.
8. Serve in preheated bowls with a grating of cheese.
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