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Avocado pasta

This 10-minute avocado pasta recipe is incredibly delicious. With the least amount of effort and time you get a tasty dish.

Vegan, soy free | Serves 2 | MAIN


  • 250g spaghetti
  • 2 large avocados or 4 small
  • 2 cloves of garlic
  • Juice of 1 lemon
  • 35g pine nuts
  • 5 mint leaves
  • Pinch of chilli flakes
  • Salt, pepper and oregano to taste
  • 3 tablespoons of olive oil
  • Vegan cheese to serve, I used Tesco's free from (optional)



  1. Boil the pasta, in a large pot with salted water for 8 minutes.

  2. In a food processor, add all the remaining ingredients (except from the oil) and pulse until everything is smooth.

  3. Continue with the oil while you are still blending.

  4. Adjust the seasoning to your preference. If you are not a huge fan of garlic add one clove or a pinch of garlic granules.

  5. Drain the pasta but reserve some of the liquid.

  6. Mix the pasta with the avocado pesto in a bowl and add some pasta water if needed.

I served it with arugula and tomato salad.

Happy cooking everyone!


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