Spaghetti with avocado sauce and fried chorizo

Name: Spaghetti with avocado sauce and fried chorizo
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
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

Portion size: Serves 4
Hands-on time 20 min
Difficulty: easy

Recipe by: Kitchen Trinity/The Taverne Agency

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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.

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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

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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).
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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

Quick wins & tips

Keep an eye on the garlic when it goes in the hot pan – if it colours too quickly it can turn bitter.

For a veggie-friendly meal, omit the chorizo and increase the feta.

Cook smarter

Avos are notoriously tricky to catch at the moment of perfect ripeness – one day hard, the next over-ripe and discolouring inside – but innovations in controlling the ripening mean many are now sold as ‘ready to eat’. If ripening at home, check for ripeness by pulling the stem – it should come away easily to reveal green flesh.