| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 403 |
| Fat | 16.1g |
| Saturates | 3g |
| Protein | 15.2g |
| Carbs | 49g |
| Sugars | 0.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
In a large pot of salted boiling water, cook the pasta for 6-8 minutes or until al dente. Drain, reserving 125ml of the cooking liquid.
2
In the jug of a blender or food processor, combine the avocado, baby spinach, almonds, parmesan, fresh basil, green chilli, the garlic clove and lemon juice. Blend until smooth and creamy.
3
While the blender is still running, pour in the reserved cooking liquid until you reach the desired consistency – it should be quite thick in order to coat the pasta well.
4
Season to taste.
5
Toss the pasta and avocado sauce together and serve with avocado roses, olive oil, basil leaves and chopped almonds.
