Wholewheat spaghetti and avocado sauce
- 2 avocados, stoned, peeled and chopped
- zest and juice 1 lemon
- 25g/1oz blanched almonds
- 1 garlic clove
- small pack basil
- 300g/11oz wholewheat spaghetti
- 25g/1oz Parmesan (or vegetarian alternative), finely grated, to serve (optional)
Instructions:
- 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.
- 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.