Fresh spaghetti with creamy avocado, topped with basil.
2 x 150g Specially Selected Classic Smashed Avocado
1 large Lemon
1 Vegetable Stock Pot
15g Fresh Basil
3 Garlic Cloves
30g Parmesan Cheese + extra for serving, grated
Sea Salt and Black Pepper
Cook the spaghetti as per the pack instructions.
In the meantime, grate and juice the lemon into a blender.
Peel and mince the garlic.
Roughly chop the basil, retaining a few leaves for decoration.
Spoon out the smashed avocado into a blender along with the garlic, parmesan cheese and basil, season with some salt and plenty of pepper.
When the spaghetti is cooked, drain 300ml of the water into a measuring jug, dissolve the stock pot then add to the blender and then liquidise until smooth and thick.
Add the sauce to the spaghetti and toss.
Divide between 4 plates, garnish with a few basil leaves and serve alongside some more parmesan cheese.