Avocados, almonds and zesty lemon create a creamy green sauce for pasta in this low-calorie lunch or dinner
Ingredients
- 2 avocados, stoned, peeled and chopped
- zest and juice 1 lemon
- 25g blanched almonds
- 1 garlic clove
- small pack basil
- 300g wholewheat spaghetti
- 25g parmesan (or vegetarian alternative), finely grated, to serve (optional)
Method
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Put the avocados, lemon zest and juice, almonds, garlic and half the basil in a food processor. Blend until smooth, then set aside in the fridge.
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Cook the spaghetti following pack instructions. Drain and toss in the creamy avocado sauce. Top with the remaining basil leaves and grated cheese (if using) before serving.