A great comfort food for me is creamy pasta. It is comforting until I feel unwell after from the heavy cream. The alternative is to make it creamy without using cream. You are all well aware of my love of using yoghurt in replace of cream in recipes, and I did that with the Carbonara, but then I thought about about how versatile avocados are and how creamy guacamole is. Despite the creamy taste, this dish is also really light and all of the mixture of flavours really compliment each other. This would be great served cold at a BBQ or picnic too. Don’t just use avocados for guacamole, they can be used for so much more.
Even better is it is vegan. Proving that vegan food can be delicious.
Serves 2
Ingredients:
- 100g/1 cup dried pasta
- Juice and rind of 1 lemon
- 4 garlic gloves
- 2 tbsp olive oil
- a pinch of salt
- 1 avocado
- 5 tbsp chopped basil, fresh
- 2 spring onions (scallion)
- 1 tsp red chilli flakes
1) Cook the spaghetti for 8-10 minutes.
2) Put the oil, lemon and garlic in a blender and blend.
3) Add the avocado, salt and 5tbsp basil and blend until smooth.
4) Once the spaghetti is cooked, drain and stir in the avocado mix.
5) Transfer to a bowl and sprinkle over chilli flakes.
6) Top with the remaining basil and spring onions (scallions) and serve with a mixed salad.
Nutritional Information – Per Person:
Calories: 419
Fat: 25 (healthy fats from avocado and oil)
Carbs: 42
Protein: 8.5
Fibre: 9
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I love anything with avocado in it.
Have you ever tried this using spaghetti squash instead of noodles? Just wondering how it would taste with the avocado sauce.
Sounds delicious to me.
I’m confused by step 4 when it mentions chicken. ??
This is my favourite recipe of yours. The whole family loves it.
Really good! Another hit with my boyfriend and I. Thank you!
you mean garlic cloves? right? where would I get gloves made of garlic
)))
I’m making this tonight. Have a Spaghetti Squash and an Avocado I need to use! Thank you for sharing
I made this a couple of days ago and I had to come back and tell you how delicious it is. You are inspiring and your recipes are very good. Thank you.
Ingrid.
I made a variation of this last night for dinner as had a very ripe avocado with no use sitting in the fruit bowl and no plan for meal that night! I blended the avocado mix with a bit of low fat fetta I had left over in the fridge and stirred it through the pasta (shells). I also fried up a heap of mushrooms to ‘beef’ it up – loved using avocado as the sauce, what a great idea. Keep up the amazing work and inspiration!