Wholewheat spaghetti & avocado sauce

1 of 5-a-day 10-30 minutes 4 servings 600 kcal or less fibre green goddess sauce mains midweek meals pasta summer vegetarian pasta recipe

N/A

Source

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

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.