Spaghetti with Avocado Sauce
An easy, versatile no-cook pasta sauce made with creamy avocado flavoured with garlic, lemon, cilantro and labneh can be served with eggs for breakfast!
Servings: 2 people
Calories: 620kcal
Ingredients
For Pasta:
- 200 grams spaghetti no. 3 or 5
- 2 litres water
- 3 teaspoon salt
For Avocado Sauce:
- 1 large ripe avocado
- 1 garlic clove
- 1 green chilli optional
- Fresh coriander leaves freshly chopped
- juice of half a lemon
- 2 tablespoons full-fat labneh greek or hung yoghurt
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
Additions:
- ½ cup cherry tomatoes (optional)
- 2 to 3 hard-boiled eggs to serve along
- Freshly grated parmesan
Instructions
Boil the pasta
- Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook for 6–10 minutes, or follow the package instructions for your pasta type.200 grams spaghetti, 2 litres water, 3 teaspoon salt
Check for doneness by biting into a piece — it should be tender with no white line through the centre.
Prepare the sauce
- While the pasta cooks, add the avocado, garlic, labneh, lemon juice, olive oil, herbs, chilli (if using), salt and pepper to a blender. Blitz until completely smooth, scraping down the sides as needed.1 large ripe avocado, 1 garlic clove, 1 green chilli, Fresh coriander leaves, juice of half a lemon, 2 tablespoons full-fat labneh, 2 tablespoons extra virgin olive oil, ½ teaspoon Italian seasoning, Salt and pepper to taste
Plate and serve
- Drain the pasta and transfer to a large bowl. Pour over the avocado sauce and toss gently until every strand is coated. Fold in the cherry tomatoes, if using.½ cup cherry tomatoes
- Divide into serving bowls, top with halved boiled eggs and finish with freshly grated parmesan. I love serving the eggs halved on top — but you can chop and fold them in if you prefer.2 to 3 hard-boiled eggs, Freshly grated parmesan
Nutrition
Calories: 620kcal | Carbohydrates: 75g | Protein: 22g | Fat: 28g
