Fresh spaghetti with creamy avocado, topped with basil.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 12 minutes
    • Italian
    • Vegetarian

    Creamy Avocado Spaghetti

    Recipe Information

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    350g Spaghetti

    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.