Entrée
Spaghetti with Avocado Sauce
Spaghetti tossed in a smooth, creamy raw avocado sauce blended with garlic, green onions, lemon juice and olive oil. A quick, fresh pasta dish finished with chopped parsley.
Prep15 min
Cooking10 min
Total25 min
Servings4
DifficultyEasy
Calories420 kcal
Preparation
25 min- 2 avocados - halved, pitted and peeled
- 1 garlic clove, crushed
- 1 bunch of green onions, roughly chopped
- Juice of one lemon
- 60 ml of olive oil
- Salt and freshly ground black pepper
- 100 g of chopped parsley, to garnish
- Bring a large pot of salted water to a boil. *
- Add the spaghetti and cook until al dente, 6 to 8 minutes.
- While the pasta cooks, prepare the sauce: In the bowl of a blender, blend the avocado, garlic, green onions, lemon juice and olive oil until smooth. When the pasta is tender, reserve 100 ml of cooking water, then drain the pasta. Add the reserved water to the avocado mixture and blend until smooth.
- Add the sauce to the pasta and toss to coat well.
- Season with salt and pepper. To serve, place the pasta on plates and garnish with parsley.
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