Monday, 16 November 2015

Spaghetti with Avocado and Basil Sauce

Spaghetti with Avocado and Basil Sauce

Here is my modern-day take on spaghetti with pesto. I am doing a series of recipes for Dairygold for their "Tomorrows Table", a modern take on everyday recipes we cook here in Ireland.
For more modern Irish recipes visit Tomorrow's Table

This meal is so quick, tasty and very good for you. I use whole-wheat organic spaghetti here; you could also use gluten free spaghetti here too.
 I know the calorie count may seen slightly high but it is from the good fats in the avocado and olive oil, just what the body requires to extract all the goodness from other foods that we consume. Once a week is more than fine for a recipe like this.

Calories per portion: 662

Spaghetti with Avocado and Basil Sauce

Serves 2:
170g spaghetti
1/2 cup canned corn kernels, drained and rinsed
A knob of Dairygold butter
 1 ripe avocado, halved, seeded and peeled
1/2 cup fresh basil leaves
1 clove garlic
2 tablespoons freshly squeezed lime juice
Kosher salt and freshly ground black pepper, to taste
3-4 tablespoons olive oil
1 cup cherry tomatoes, halved

In a large pot of boiling salted water, cook pasta according to package instructions, coming to the end of the cooking, add in the corn. Once cooked, drain well and place a knob of Dairygold butter on top and let it start to melt before tossing the spaghetti through.
In the meantime to make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, turn on motor for 1 min; half way through stop the motor and scrape down the sides with a spatula. With the motor running again, add olive oil in a slow stream until emulsified; set aside.
In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.

Serve immediately.

Spaghetti with Avocado and Basil Sauce

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