When I want a dish that's quick to prepare but still very satisfying, I usually go for pasta. This spaghetti with avocado is one of my favourites.
Avocado is a tropical fruit, but is fortunately available in many supermarkets here in the Netherlands. Use ripe avocado's (but not too ripe) so that they will have the right level of sweetness and softness.
And do not overcook the spaghetti, mush spaghetti's are not nice. The quality of the spaghetti also has an influence on the texture, so if you can get your hands on a good-quality affordable pasta, then do so.
Serves 1 person
Preparation time: 15 minutes
Ingredients
100 grams spaghetti (I usually use 100 grams per person)
300 grams ripe avocado (2 small avocado's)
3 cloves garlic (finely chopped)
2 tbsp lemon juice
zest of one whole lemon
2 tbsp olive oil
50 grams cherry tomatoes
1 handful of fresh basil leaves (optional)
salt and freshly grounded black pepper to taste
300 grams ripe avocado (2 small avocado's)
3 cloves garlic (finely chopped)
2 tbsp lemon juice
zest of one whole lemon
2 tbsp olive oil
50 grams cherry tomatoes
1 handful of fresh basil leaves (optional)
salt and freshly grounded black pepper to taste
Preparation
1. Bring 1 liter of water to a boil. Once it is boiling, add a tsp of salt and cook the spaghetti according to package instruction (until al dente). Drain and reserve 1 cup of the spaghetti water.
2. While cooking the spaghetti, mash the avocado with a fork, add a pinch of salt, pepper and the lemon juice. Mix well. Tip: Use avocado that is just ripe (not too ripe or else it will have a lot of dark parts, but also not unripe because it will then taste bitter).
3. In a pan, heat 2 tbsp of olive oil. In a low heat, stir-fry. We fry the garlic and lemon zest to release its aroma and make its flavour mix with the oil. Make sure to not burn the garlic and lemon zest (so just stir-fry in low heat for about a minute). Turn the heat off and add the cooked spaghetti. Mix until the spaghetti is coated with the olive oil with garlic and lemon.
4. Remove from heat and add the avocado mixture, cherry tomatoes and lemon zest. Mix well. Add a little of the reserved water (just add 1 tbsp at a time) if the spaghetti is dry. Season with salt and pepper. Top with fresh basil leaves and serve warm.
1. Bring 1 liter of water to a boil. Once it is boiling, add a tsp of salt and cook the spaghetti according to package instruction (until al dente). Drain and reserve 1 cup of the spaghetti water.
3. In a pan, heat 2 tbsp of olive oil. In a low heat, stir-fry. We fry the garlic and lemon zest to release its aroma and make its flavour mix with the oil. Make sure to not burn the garlic and lemon zest (so just stir-fry in low heat for about a minute). Turn the heat off and add the cooked spaghetti. Mix until the spaghetti is coated with the olive oil with garlic and lemon.
4. Remove from heat and add the avocado mixture, cherry tomatoes and lemon zest. Mix well. Add a little of the reserved water (just add 1 tbsp at a time) if the spaghetti is dry. Season with salt and pepper. Top with fresh basil leaves and serve warm.
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