Recipe

Avocado Pasta

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Spaghetti with cherry tomatoes and corn in a tangy garlic and lemon avocado sauce.

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serves 2

150g
1
5g
1 clove
½
100g
½ tin
2 tbsp

serves 4

300g
2
10g
2 cloves
1
200g
1 tin
4 tbsp

ingredients

spaghetti
avocados – halve, seed and peel
fresh basil – slice finely
garlic – peel and grate finely
lemon – halve and juice
cherry tomatoes – cut into quarters
corn kernels – drain and rinse
olive oil for sauce (from your pantry)
salt and black pepper (from your pantry)

Ingredients to serve 2

150g x spaghetti
1 x avocados – halve, seed and peel
5g x fresh basil – slice finely
1 clove x garlic – peel and grate finely
½ x lemon – halve and juice
100g x cherry tomatoes – cut into quarters
½ tin x corn kernels – drain and rinse
2 tbsp x olive oil for sauce (from your pantry)
salt and black pepper (from your pantry)

Ingredients to serve 4

300g x spaghetti
2 x avocados – halve, seed and peel
10g x fresh basil – slice finely
2 cloves x garlic – peel and grate finely
1 x lemon – halve and juice
200g x cherry tomatoes – cut into quarters
1 tin x corn kernels – drain and rinse
4 tbsp x olive oil for sauce (from your pantry)
salt and black pepper (from your pantry)

Method

Step 01

Preparation: Prepare all ingredients as indicated above.

Step 02

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.

Step 03

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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