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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
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
Calories
536
kcal
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
Calories:
536
kcal
|
Carbohydrates:
63
g
|
Protein:
14
g
|
Fat:
25
g
|
Saturated Fat:
4
g
|
Cholesterol:
6
mg
|
Sodium:
167
mg
|
Potassium:
250
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
360
IU
|
Vitamin C:
35.7
mg
|
Calcium:
135
mg
|
Iron:
1.4
mg