This quick and easy pasta recipe has a creamy avocado sauce flavoured with lemon and citrus, and a satisfying bite from the chorizo. What a way to get your five a day.
Or, try this summery pasta with avocado pesto.
Ingredients
- 2 ripe avocados
- Handful fresh basil leaves
- 4 tbsp lemon juice
- 6 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 400g spaghetti
- 125g cooking chorizo, roughly chopped
- 75g feta, sliced
- 60g kalamata olives, pitted
You’ll also need
- Blender or food processor
Method
- Scoop the avocado flesh into a blender or food processor with most of the basil, the lemon juice, 2 tbsp of the olive oil, just less than half the garlic and plenty of ground black pepper. Whizz until smooth.
- Cook the pasta in plenty of boiling salted water according to the pack instructions. Drain well, reserving 4 tbsp of the cooking water. Return the pasta to the pan with the reserved water and avocado sauce, then mix well to combine.
- Heat the remaining oil in a frying pan and fry the chorizo for 2 minutes. Add the remaining garlic and cook for 1-2 minutes more until just crisp and golden (see tips).
- Divide the pasta and sauce among 4 plates, spoon over the chorizo, garlic and any oil in the pan, then top with the feta, olives and the reserved basil leaves to serve.
Nutrition
- 714kcals Calories
- 33g fat (10.1g saturated) Fat
- 24.5g Protein
- 75.1g (3.2g sugars) Carbs
- 9.2g Fibre
- 1.8g Salt
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