Spaghetti with Avocado Sauce

Ingrédients

• 200 grams spaghetti (no. 3 or 5)
• 2 litres water
• 3 tsp salt
• 1 large ripe avocado
• 1 garlic clove
• 1 green chilli (optional)
• Fresh coriander leaves (freshly chopped)
• 1/2 lemon (juiced)
• 2 tablespoons full-fat labneh (greek or hung yoghurt)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/2 cup cherry tomatoes ((optional))
• 2 to 3 hard-boiled eggs (to serve along)
• Freshly grated parmesan

Préparation

1. 1

   --- Boil the pasta ---

2. 2

   Boil the pasta: Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook for 6–10 minutes, or follow the package instructions for your pasta type.

3. 3

   --- Prepare the sauce ---

4. 4

   Prepare the sauce: While the pasta cooks, add the avocado, garlic, labneh, lemon juice, olive oil, herbs, chilli (if using), salt and pepper to a blender. Blitz until completely smooth, scraping down the sides as needed.

5. 5

   --- Plate and serve ---

6. 6

   Plate and serve: Drain the pasta and transfer to a large bowl. Pour over the avocado sauce and toss gently until every strand is coated. Fold in the cherry tomatoes, if using.

7. 7

   Divide into serving bowls, top with halved boiled eggs and finish with freshly grated parmesan. I love serving the eggs halved on top — but you can chop and fold them in if you prefer.