2 avocados , stoned, peeled and chopped
zest and juice 1 lemon
25g blanched almonds
1 garlic clove
small pack basil
300g wholewheat spaghetti
(or vegetarian alternative), finely grated, to serve (optional)
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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.