Avocado Spaghetti with Lemon and Chilli

Avocado spaghetti with chilli and lemon juice topped with a little parmesan

Avocado Spaghetti with Lemon and Chilli

This creamy avocado spaghetti with fresh chilli and lemon juice is a perfect spring pasta recipe. It's fresh and citrusy with a hot chilli kick too! It's also incredibly easy to prepare, making it an ideal midweek meal.

Course Main Meal, pasta

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 536kcal

Author Corina Blum

Ingredients

160 g spaghetti
2 small avocados
3 tablespoon extra virgin olive oil
1 clove garlic
1 tablespoon fresh basil
½ lemon juiced
1 chilli pepper remove the seeds if you don't want it to be too hot
Pinch salt
Pinch black pepper
20 g parmesan grated (optional) and can be replaced with a vegan alternative

Metric - US Customary

Instructions

Start cooking the pasta according to the pack instructions.
Using a stick blender or food processor, puree the avocado, olive oil, garlic, basil, lemon juice, chilli pepper, salt and black pepper.
Taste the sauce and add a little extra lemon juice or seasoning if necessary.
Drain the pasta and return it to the pan. Stir in the avocado sauce. Stir well to coat all the pasta.
Serve straightaway. Top with the parmesan and more black pepper or even some freshly sliced chilli pepper.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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