Creamy avocado and lemon linguine, vegan

Name: Creamy avocado and lemon linguine, vegan
Total time: 20 min
Cuisine: Italian
Ingredients: 350g dried linguine; 3 ripe avocados; 1 lemon, zest and juice; 1 garlic clove; 4 tbsp olive oil; 40g fresh basil; 100g baby spinach; 3 tbsp pumpkin seeds; 0.5 tsp chilli flakes

Ripe avocado blended with lemon, garlic and olive oil makes a rich, silky sauce with no cooking needed.

Time20 min
LevelEasy
Costabout £1.30 a head

4 servings

Ingredients

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350 gdried linguine
3ripe avocados
1lemonzest and juice
1garlic clove
4 tbspolive oil
40 gfresh basil
100 gbaby spinach
3 tbsppumpkin seeds
½ tspchilli flakes

Method

1
Cook the linguine in boiling salted water for 10 minutes. Save a mugful of water, then drain.
10 min
2
Blend the avocados, lemon zest and juice, garlic, olive oil and most of the basil with 4 tbsp pasta water until smooth. Season well.
3
Toast the pumpkin seeds in a dry pan for 2 minutes until they pop.
4
Return the hot linguine to the pan with the spinach, which will wilt in the heat.
5
Stir in the avocado sauce, adding more pasta water until it is creamy and coats every strand.
6
Serve with the seeds, chilli and remaining basil.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.