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Avocado & Green Bean Spaghetti
- RECIPE MAKES: 2 portions
- PREP TIME: 15 minutes
- COOK TIME: 10 minutes
Method
Step 1
Start by placing your Mevalia Spaghetti in a pan of boiling water and cook for 11 minutes, stirring continuously for the first 3-4 minutes.
Step 2
Meanwhile blend the avocado flesh, along with the mint, garlic, salt, melted coconut oil, lemon juice and zest. Blend until you reach a smooth consistency, adding water if necessary. Taste and add more mint if desired.
Step 3
Boil the green beans in a small pan of water for 2 minutes and drain.
Step 4
Drain the spaghetti and combine with the sauce and green beans. Serve with chilli sprinkled over the top for a kick of heat.
Hints and tips: Exchange vegetables can be used, replace the green beans with 25g frozen garden peas/ petit pois and combine directly with the sauce, no need to cook.
Ingredients
- 100g Mevalia Spaghetti
- Salt
- 1 Avocado, stone removed
- 2 Garlic clove, crushed
- 1 Lemon, juice and zest
- 2 tbsp Coconut oil, melted
- Fresh mint leaves
- 25 g Green beans, diced
- ½ Red chilli, thinly sliced
