I love avocado! And I love pasta! So bringing the two together just seemed to make sense. You can mix this recipe up and add more vegetables either to the sauce or to the pasta. 

Serves 2

Cooking time: 10 mins (plus a bit of prep)

Ingredients

200g spaghetti (I mostly use wholegrain)

1 big garlic clove

½ a chilli (optional: I put chilli in everything)

Juice from ½ a lemon

A handful of basil and/or parsley

1 avocado

Two handfuls of cherry tomatoes

Salt and pepper

Olive oil

Method

Fill a big pan with boiling water and add a good pinch of salt. Bring to a rolling boil, then add the pasta and cook for 10 minutes, or according to the instructions on the packet, until perfectly al dente.

While this is cooking add the garlic, chilli, lemon juice, avocado and herbs to a blender and blitz. Adding a bit of olive oil to turn it into a sauce. 

Heat some oil in a large frying pan on a low heat, and fry the cherry tomatoes. Here is where you can add other veggies such as tenderstem broccoli, courgette or spinach for example. Once cooked through and when your pasta is ready, take the frying pan off the heat. 

Drain your pasta, saving some of the cooking water and set aside. 

Pour your avocado sauce into the frying pan and stir through with the tomatoes (and any other veg you might have). Then add your pasta to the frying pan with a little cooking water to ensure the pasta is coated in the avocado sauce. 

Season well with sea salt and pepper and serve in bowls.