Creamy Avocado Pasta
Indulge in a luxurious vegan meal with this creamy avocado pasta. Fresh cherry tomatoes and baby spinach perfectly complement the velvety sliced avocado for a quick and vibrant dinner that is ready in just 15 minutes.
Price per Serving
Instructions
- 1
Cook the spaghetti (300 g) in boiling salted water. Add the frozen peas (150 g) for the final 3 minutes. Drain, reserving 100ml of cooking water.
- 2
Stir the cherry tomatoes (150 g) and baby spinach (125 g) into the hot pasta to wilt.
- 3
Mix the olive oil (2 tbsp), 50ml reserved water, garlic cloves (1 clove), 1 tbsp lemon (1 fresh) juice, and most of the zest. Toss with the pasta.
- 4
Serve topped with avocado (2) slices, the remaining fresh lemon (1) zest, black pepper, and fresh basil (10 g).
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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