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Wholewheat spaghetti & avocado sauce

Avocados, almonds and zesty lemon create a creamy green sauce for pasta in this low-calorie lunch or dinner

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 435
  • Carbohydrates 47
  • Saturated Fat 3
  • Sugar 2
  • Protein 13
  • Fat 20
  • Fibre 10
  • Salt 0.2

Nutrition per serving

  • Calories 435
  • Carbohydrates 47
  • Saturated Fat 3
  • Sugar 2
  • Protein 13
  • Fat 20
  • Fibre 10
  • Salt 0.2

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

  1. 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.

  2. 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.

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