Vegetarian Pasta with Avocado

4 servings

20 minutes

Vegetarian pasta with avocado is a modern take on Italian classic, combining a creamy sauce with vibrant notes of fresh basil and lemon. Avocado adds a velvety texture to the dish, while garlic gives it a slight spiciness. The combination of sweet corn and juicy cherry tomatoes creates a play of flavors, making the pasta light yet rich. It's the perfect option for those who want to enjoy Mediterranean flavors without using animal products. It's best served warm, garnished with basil leaves and a drizzle of extra virgin olive oil. It’s great for both everyday dinners and special occasions when you want to impress guests with something unusual yet simple to prepare.

Energy value per serving

• Calories: 563.6
• Proteins: 12.3g
• Fats: 23.3g
• Carbohydrates: 73.2g

Ingredients

• Spaghetti: 350 g
• Avocado: 2 pc
• Basil leaves: 35 g
• Garlic: 2 clove
• Salt: to taste
• Ground black pepper: to taste
• Lemon: 0.5 pc
• Extra virgin olive oil: 0.3 glass
• Cherry tomatoes: 200 g
• Canned corn: 110 g

Cooking steps

1. Cook the spaghetti according to the instructions on the package.

   Required ingredients:

   • Spaghetti: 350 g

2. In a blender, mix peeled avocados, basil leaves, garlic, and the juice of half a lemon. Add salt and pepper to taste.

   Required ingredients:

   • Avocado: 2 pieces
   • Basil leaves: 35 g
   • Garlic: 2 cloves
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Lemon: 0.5 piece

3. Add the mixture to the spaghetti along with corn, cherry tomatoes, and olive oil. Mix well.

   Required ingredients:

   • Extra virgin olive oil: 0.3 glass
   • Cherry tomatoes: 200 g
   • Canned corn: 110 g

4. Serve the food.