Avocado is a good source of Vitamin E and healthy fats. Avocado is one of my favourite fruits and in this dish it’s rich and creamy and perfectly complements the lemon and herb mix giving a burst of flavour in your mouth. Although this is a hot dish it’s good to enjoy cold with a salad too the next day if you have any left over, I never do as it’s way too yummy!
Serves 4 people
1 medium avocado deseeded and chopped
juice of ½ lemon
2 cloves garlic chopped
¼ cup of fresh herbs ( a tasty combo is a mix of basil, parsley and coriander (cilantro) chopped
2 tablespoons olive oil
salt and freshly ground pepper
wheat-free gluten free spaghetti for 4 people
curly kale roughly chopped
chopped coriander for garnish
1 cup of walnuts chopped
Cook the spaghetti until al dente and set aside. Cook the kale – 4 mins max and set aside (try to not overcook the kale).
To make the carbonara sauce, put into a food processor or blender the lemon juice, garlic and olive oil. Whizz until smooth. Next add the avocado, fresh herbs, salt & pepper and whizz again until really smooth. Add the avocado sauce to the cooked spaghetti and lightly stir to coat the spaghetti.
Toast the walnuts either in a hot dry frying pan or for 10 minutes in a hot oven and serve by placing spaghetti mixture on the plate, arrange the kale around the outside and garnish with chopped coriander and toasted walnuts.