Avocado spaghetti
Avocado is extremely nutritious and works fantastically in sauces. In this recipe for avocado spaghetti, we use whole grain pasta, but you can use normal pasta if you choose.
Avocados are the basis of this healthy spaghetti dish. They contain healthy fats and are so good for you. At the same time, industrially farmed avocados use up a lot of resources, so it might be better to eat avocados on special occasions rather than on a daily basis.
Almost everyone likes spaghetti! This versatile recipe can be modified to meet everyone’s different tastes.
Various ways of preparing avocado spaghetti
We recommend using almond or soy milk with this recipe, but you can also choose rice or oat milk. Try and buy an unsweetened version of these milk alternatives. As an alternative to grated cheese, top the spaghetti with some nutritional yeast flakes – the variety with added vitamin B12 is especially healthy.
Are you looking for more recipes? Try this gnocchi salad too!
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
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1 ½ cupswhole-grain pasta
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1 ⅓ tbspflour
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1onion
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1avocado
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2tomatoes
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1 clove ofgarlic
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1 tbspolive oil
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½ cupvegetable milk
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½basil plant
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¼ cuppine nuts
Instructions
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Cook the pasta as per the instructions on the package.
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Cut the onion into small pieces and fry in olive oil on low heat for about 10 minutes or until it becomes translucent.
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Add the flour and stir until it has absorbed the liquid.
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Add the plant milk and continue stirring regularly until the sauce has thickened. Turn off the heat.
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Meanwhile, finely grind the basil leaves together with the garlic in a food processor or blender. Add the avocado and the white onion sauce and blend until a smooth mixture is formed.
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Combine the spaghetti and the sauce in the pan and let it warm up over a medium heat.
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Carefully roast the pine nuts on a low heat until they are light brown. Cut the tomato into pieces. Serve the spaghetti with the fresh tomatoes sprinkled with the pine nuts.
