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Wholemeal Spaghetti with Lemon & Avocado

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 1 1x
  • Category: Pasta


This delicious pasta dish combines creamy avocado, bright basil and punchy capers for an alternative veggie supper.


  • 100g (3 1/2 oz) Wholemeal Spaghetti¬†
  • Extra Virgin Olive Oil
  • 1 Garlic Clove
  • 1 tbsp Nonpareille Capers
  • Zest of 1/2 Lemon
  • Small Handful Flat Leaf Parsley
  • Small Handful Fresh Basil
  • 1 Ripe Avocado
  • Juice of 1/4 Lemon
  • Sea Salt & Freshly Ground Black Pepper¬†


  1. Cook the spaghetti in well salted water.
  2. Meanwhile, thinly slice the garlic clove and place it in a large, deep frying pan with a good glug of olive oil and the capers. Set over a medium heat, and fry until the garlic is hot, sizzling and starting to brown a little.
  3. Remove from the heat and stir in the lemon zest, most of the herbs (keeping a little back to garnish your bowl) and the avocado, cubed. Season generously with salt and pepper.
  4. Drain the pasta, removing most of the water but making sure the spaghetti strands still cling onto a good amount of starch; this will help make the sauce.
  5. Add it to the frying pan along with another generous glug of oil (wholemeal spaghetti soaks up more oil than the regular kind) and the lemon juice.
  6. Stir everything so it is combined, pour into a bowl (I feel that eating this out of an Emma Bridgewater Toast & marmalade bowl only enhances the experience) and finish off with the remaining herbs, a drizzle of oil and a good grind of black pepper.