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.
1
Cook the spaghetti according to the instructions on the package.
- 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.
- 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.
- Extra virgin olive oil: 0.3 glass
- Cherry tomatoes: 200 g
- Canned sweetcorn: 110 g
4
Serve the food.
