Simple, delicious and immune-boosting (vitamins A, C and E are all present in avocados).
Plus we’re adding fresh lemon juice and some gorgeous olive oil to the sauce just to up the goodness stakes.
Here we go …
For one or for two, basically it’s up to you how runny or thick you make the sauce:
one lovely soft ripe avocado
fresh lemon juice
a glug or so of olive oil
a handful of fresh basil leaves
salt and pepper
a pinch of dried chilli flakes
a little slosh of water if needed to loosen it up or to make the sauce thinner (as you choose)
Blend the sauce ingredients first so that’s ready to go and then cook your spaghetti in a big pan of salted water.
When you drain the pasta, make sure you keep some of the cooking water behind too, just in case you need to loosen the pasta a little more.
Pour the sauce over the pasta and make sure it’s covering all of it - keep mixing!
And then add salt and pepper and grated parmesan - if liked - and some extra fresh basil to garnish.
Super simple, super good for you and super good for this time of year as we head into winter and want our immune systems to be happy and strong.
PS. Yes, it’s unnecessary to have two almost identical photos of the dish but I’m just having one of those days where I can’t decide which I prefer!
