Student Suppers: Easy Avocado Spaghetti

As a fan of quick pasta dishes, avocados and the internet, it was only a matter of time before I shared a recipe for avocado spaghetti with you all. Let us be honest there; it’s Autumn. Not quite Winter yet, but there are still evenings when all you want to do is snuggle up in a blanket with a nice big bowl of pasta to watch Grey’s Anatomy without feeling heavy afterwards (I’m a real pasta fan, but courgetti would work too!)

I meant it when I said this dish was quick; the sauce can be made in the time it takes to cook the pasta, and then you can have it on the table with just a sprinkle of dried chilli flakes, squirt of lemon and a generous dusting of salt and pepper. You can puree the avocado in a mini food processor (I have this one) or a mortar and pestle (I have this one). A Falcon Enamel dish for serving is a must.

Really, this is the sort of thing you want to keep all to yourself (with a glass or mug of white wine to wash it all down with), but if you really must you can multiply it up to serve a whole load of you. However, if you’re avocados are particularly large, I’d go for 2 large avocados between three people, and season with lemon juice to taste. It is really hard to go wrong, really! However, to serve one:

Easy Avocado Spaghetti

• Author: Rachel Phipps
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 20 minutes
• Yield: Serves 1
• Category: Pasta

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Description

This easy avocado pasta sauce is great on spaghetti for a quick, healthy, veggie supper.

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Ingredients

Scale 1x2x3x

• 1 Ripe Avocado
• 1 Small Garlic Clove
• 1 tbsp Fresh Lemon Juice
• 1/2 tbsp Extra Virgin Olive Oil
• Sea Salt & Freshly Ground Black Pepper
• 100g Spaghetti
• Dried Chilli (Red Pepper) Flakes

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Instructions

1. Put the pasta on to cook in a pan of well salted boiling water.
2. Whizz up the avocado, peeled garlic clove, lemon juice, olive oil until smooth (if you’re using a mortar and pestle, crush the garlic until smooth then add everything else). Season to taste with lots of sea salt and black pepper, and a little more lemon juice if you think it needs it. 
3. Drain the pasta, and stir in the sauce until everything is well coated.
4. Serve, sprinkled generously with chilli flakes, more sea salt, a good few grinds of black pepper and a good squeeze of lemon juice. As I said, sharing is not recommended!

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