Spaghetti with Avocado Sauce

An easy, versatile no-cook pasta sauce made with creamy avocado flavoured with garlic, lemon, cilantro and labneh can be served with eggs for breakfast!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Boil the pasta ---
2. 2Boil 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. 4Prepare 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. 6Plate 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. 7Divide 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.