Name: Spaghetti with Avocado-Spinach Sauce
Ingredients: 220 g uncooked whole-grain spaghetti (use normal if you prefer); 1 cup baby spinach leaves; 1/4 cup rinsed and drained cannellini beans; 1/4 cup fresh basil leaves; 2 tablespoons extra-virgin olive oil; 2 teaspoons grated lemon rind; 1 tablespoon fresh lemon juice; 1 teaspoon kosher salt; 2 cloves garlic; 1 ripe peeled avocado; 1/4 cup chopped tomato; 2 tablespoons sliced almonds (toasted); basil leaves

Spaghetti with Avocado-Spinach Sauce

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Servings: 4

Course: Entree, Main Dish

Cuisine: Italian, Modern Australian

Ingredients Method

Ingredients

220 g uncooked whole-grain spaghetti use normal if you prefer
1 cup baby spinach leaves
1/4 cup rinsed and drained cannellini beans
1/4 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
2 cloves garlic
1 ripe peeled avocado

To garnish

1/4 cup chopped tomato
2 tablespoons sliced almonds toasted
basil leaves

Method

Prepare pasta according to package directions.
Reserve 1/2 cup pasta water.
Drain pasta.
Combine reserved 1/2 cup pasta water and all other ingredients other than tomatoes and almonds in a food processor and process until smooth.
Combine pasta and mixture and toss to coat.
Sprinkle with tomato, basil and almonds.
Enjoy!

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Spaghetti with Avocado-Spinach Sauce

Spaghetti with Avocado-Spinach Sauce

Ingredients

Method

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