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Creamy Avocado Pesto Spaghetti
20 minServes 2Nutri-Score C€€
C
20 min
20 minCreamy Avocado Pesto Spaghetti
what you need
Ingredients
spaghettiGrains200 g
avocado (ripe, halved and pitted)Produce1 piece
garlic (peeled)Produce1 piece
parmesan (finely grated)Dairy40 g
lemon juice (freshly squeezed)Produce15 ml
olive oilPantry60 ml
basil (fresh leaves)Produce15 g
saltSpices3 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
721kcal
- Carbs
- 78 g
- Proteins
- 15 g
- Fat
- 39 g
what you’ll use
Tools
Blender
Stockpot
Colander
Mixing bowl
step by step
Method
- Step 1
Cook the spaghetti
- Bring a large pot of salted water to a boil.
- Cook the spaghetti until al dente, then drain, keeping a little cooking water.
- Step 2
Make the avocado pesto
- Scoop the avocado flesh into a blender.
- Add the garlic, parmesan, lemon juice, olive oil and basil.
- Season with salt and pepper and blend until smooth and creamy.
- Step 3
Combine and serve
- Toss the hot spaghetti with the avocado pesto, loosening with a splash of cooking water.
- Serve immediately with extra parmesan and pepper.