Wednesday, 11 November 2015
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:
This easy avocado pasta sauce is great on spaghetti for a quick, healthy, veggie supper.
- 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
- Put the pasta on to cook in a pan of well salted boiling water.
- 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.
- Drain the pasta, and stir in the sauce until everything is well coated.
- 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!