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Sun-dried tomato and avocado spaghetti

by Rachel Phipps
Sun-dried tomato and avocado spaghetti

Sun-dried tomato and avocado spaghetti

PT20M

Why not try?

Inspired by what is actually a killer avocado toast topping, chunks of creamy avocado, along with sun-dried tomato pieces (straight from the oil they’re preserved in) make the most wonderful light, rich and buttery sauce for wholemeal spaghetti. This combination is then helped along with some Italian classics such as extra virgin olive oil, fresh basil, freshly ground sea salt and black pepper, and a spritz of fresh lemon to make for a quick and satisfying lunch or supper.

Feel free to substitute regular spaghetti, but wholemeal has a depth and a bite that brings out the mild flavour of the avocado, and stands up to the power of the tomatoes.

It is rare, but sometimes a canned or preserved ingredient can do something their fresh counterparts can’t. I’m all for bright, plump tomatoes when they’re in season, but outside of high summer small, wrinkly sun-dried tomatoes do the job so much better. The drying process concentrates the flavour, adding a deeper, more satisfying bite to the dish that something watery and pale simply cannot achieve.

1
Cook the spaghetti in a pan of salted, boiling water until just tender
2
Meanwhile, peel, stone and cube the avocado and tear the basil. Slice the sun-dried tomato pieces into manageable, bite-sized chunks
3
Drain the pasta, reserving a couple of spoonfuls of the cooking water to help create a sauce. Return the pasta and reserved cooking liquid to the pan
4
Add the remaining ingredients, a generous seasoning of salt and pepper, and a good glug of olive oil. Stir until everything is combined, and divide between 2 bowls
 

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Sun-dried tomato and avocado spaghetti

 
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