Dinners

Creamy Avocado Spaghetti

Sometimes you just need a big hearty bowl of creamy pasta. Comfort food doesn’t come much better than that. However, when cooking vegan creating that creamy pasta without dairy becomes tricky.

A great alternative for dairy is the creamy flesh of the avocado. When combined garlic, basil and lemon juice it makes a gorgeously creamy spaghetti coating sauce, perfect for when you are craving some twirled forkfuls of spaghetti.

We love whipping up a weeknight pasta dinner and this is one of our favourites.

 

Creamy Avocado Spaghetti

A creamy avocado and basil pesto sauce with spaghetti and roasted veg.

30 minutes

Serves 4

Ingredients:

  • 1 avocado, peeled and chopped
  • a handful of basil leaves, plus a few to garnish
  • garlic clove, finely diced
  • a splash of lemon juice
  • a drizzle of olive oil
  • salt and black pepper
  • 300g spaghetti
  • 15 cherry tomatoes
  • 4 baby courgettes
  • a handful of pine nuts

Instructions:

    • Slice the cherry tomatoes and baby courgettes, drizzle with olive oil, salt and pepper and roast for 20 minutes.
    • Place the spaghetti in boiling water and cook untilΒ al dente.
    • Whilst the spaghetti is cooking, place the avocado, garlic, basil, lemon juice, olive oil and seasoning into a blender and blend until smooth.
    • Drain the pasta and stir through the avocado immediately until all strands are coated.
    • Serve the pasta and top with the roasted vegetables, pine nuts and basil leaves.

Creamy Avocado Spaghetti

7 thoughts on “Creamy Avocado Spaghetti

    1. That’s great to hear – let me know how you get on! It’s such a fresh summery dish, it will cheer up any autumn blues!

      Like

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