Avocado Spaghetti
By 
Avocado is extremely nutritious and works fantastically with sauces. In this recipe for avocado spaghetti, we use whole grain pasta, but you can use normal pasta.
Avocados are the basis of this healthy spaghetti dish. They contain a lot of calories but are still very good for you. At the same time, however, industrially farmed avocados use up a lot of resources. It might be better to eat avocados on special occasions rather than on a daily basis.
Almost everyone likes spaghetti! This versatile recipe can be modified to meet everyone's different tastes.
| Prep Time | 10-15 minutes |
| Cook Time | 15 minutes |
| Servings |
persons
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Ingredients
- 200 g whole grain pasta
- 10 g flour
- 1 onion
- 1 avocado
- 2 tomatoes
- 1 cloves of garlic
- 1 tbsp olive oil
- 120 ml vegetable milk
- 0.5 basil plant
- 30 g pine nuts
Ingredients
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Instructions
- Cook the pasta as per the instructions on the package.
- Cut the onion into small pieces and fry in olive oil on low heat for about 10 minutes or until it becomes translucent.
- Add the flour and stir until the flour has absorbed the liquid.
- Add the plant milk and continue stirring regularly until the sauce has thickened. Turn off the heat.
- Meanwhile, finely grind the basil leaves together with the garlic in a food processor or blender. Add the avocado and the white onion sauce and blend until a smooth mixture is formed.
- Combine the spaghetti and the sauce in the pan and let it warm up over medium heat.
- Carefully roast the pine nuts on a low heat until they are light brown. Cut the tomato into pieces. Serve the spaghetti with the fresh tomatoes sprinkled with the pine nuts.
