Love Note – Avocado Carbonara

This recipe is Shrek-green, super tasty, quick and easy to make. It is also ridiculously healthy but doesn’t taste like it should be, which feels like winning.

Enjoy!

Ingredients (enough for 2 servings)

¾ of a packet of wholewheat spaghetti (you can work it out)

Two avocadoes

One big clove of garlic (two clovers if smaller)

2 tbsps of olive oil

2 tbsps of lemon juice

1 tsps of basil

2 tsps of parsley

A generous amount of soy/nut milk

Pinch of salt

Pinch of pepper

4 salad tomatoes

Sundry sunflower and pumpkin seeds

Method

  1. Cook spaghetti. I like it slightly al dente. At the very least, make sure it sticks to your wall.
  2. Plop the garlic, olive oil and lemon juice into a food processor/ Nutribullet
  3. Whizz them up until the liquid is creamy
  4. Add the avocados, basil, parsley, salt and non-dairy milk and whizz until the mixture is creamy
  5. Once the pasta is cooked, drain the water and pour in your green carbonara mixture
  6. Stir and combine so that no pasta is left dry
  7. Dice the tomatoes into tiny pieces and stir into the pasta. Include the tomato juices from cutting: it tastes very fresh and we don’t want waste!
  8. Sprinkle seeds
  9. Serve up
  10. Top with pepper
  11. Eat

Avocado Carbonara

 

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