Recipe for avocado pasta with a tangy garlic and lemon sauce
2 avocados – halve, seed and peel
10g fresh basil – slice finely
2 cloves garlic – peel and grate finely
1 lemon – halve and juice
200g cherry tomatoes – cut into quarters
1 tin corn kernels – drain and rinse
4 tbsp olive oil for sauce (from your pantry)
salt and black pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Spaghetti: Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the spaghetti and cook for 6-8 minutes. Once cooked, drain and keep warm in a colander over a saucepan of hot water on low heat. Sprinkle with a little olive oil to prevent the spaghetti from sticking together.
Avocado sauce: Scrape avocado flesh into a large mixing bowl. Mash with a potato masher or fork until creamy. Add basil, garlic and lemon juice and mix well. Season with salt and pepper, to taste. Add the olive oil (see quantity above) and mix well. Combine spaghetti, corn kernels and cherry tomatoes with the avocado mixture. Serve immediately.
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