|Suitable for vegans.|
2 avocados, peeled and deseeded
Handful fresh basil
1/3rd cup of olive oil
Dash of lemon juice
2 cloves garlic, peeled
340 grams spaghetti
Sweetcorn kernels (or bag of frozen veg mix)
Cherry tomatoes, halved
Boil water and add spaghetti.
Throw avocado, garlic, basil, lemon juice and some of the oil into the blender.
Blend and add oil slowly until mix is emulsified.
Season the halved tomatoes with a sprinkle of salt and pepper.
Drain spaghetti and add sauce from blender as well as sweetcorn/veg and tomatoes. Add a pinch of salt and stir well.
Season and serve.