Lemony Avocado Spaghetti with Veg

I’m really not that big of a pasta fan so this is an unusual one for me to share. I just don’t like white pasta, there is very little nutrients in it and it’s just a bit stodgy. But it is very convenient as it cooks so quickly. My normal Go-To quick meal is usually Soba Noodles with vegetables. But I didn’t feel like that would cut the mustard yesterday and fuck it, I wanted to try something new. So I had a bit of a stalk on the internet to find some quick vegan recipes and found one that sounded nutritious and tasty. Then tweaked it. It can be hard to find a healthy version of some vegan meals. Most people try to recreate recipes that would be similar to the meat originals or have fake meat in it. I don’t miss meat so I don’t know why I would have fake meat. I would much rather fill up a dish with vegetables than fake protein. So this recipe is as natural as I could get for a pasta. It involves using avocado to make a creamy sauce. And who doesn’t love avocados?

For Christmas, one of my gifts was a Nutri-bullet from my father. I honestly don’t know how I functioned without one. It turns everything to dust. Fear not however, for I refuse to become one of those people who lists smoothies as recipes. No. Just, no. You don’t need a recipe to throw some vegetables and a bit of fruit into a blender. In saying that, I did look up a few to see if beetroot and carrot work and yes, they do. ANYTHING does because the Nutri Bullet is a beast. That’s all you need to know when making a smoothie.

The bullet is also a superstar when you want to make dressings and sauces as I learned last night. I, thankfully, will never have to whisk anything ever again. I made quite a large pot of spaghetti as I was running out to the gym and wanted extra for when I came back. Also, bringing the previous nights dinner into work for lunch the next day is my favourite and most efficient thing to do so I have pasta today to devour at 1pm. I’ll let you know if the avocado has lost it’s green colour which it is bound to but I bet it will taste just as good. If another blog post doesn’t appear, presume it killed me. Joke…. I hope…


This also makes about 3 servings so half the ingredients if you need less.


  • Wholewheat spaghetti, as much as you need/like
  • 1/2 a head of Broccoli, broken into smaller segments
  • 1 tin of sweetcorn (I used a small tin)
  • 10 mushrooms, chopped
  • 1 Onion, diced
  • 3 cloves of garlic, minced
  • 1 tbls Black Pepper
  • 1 tsp Salt
  • 3 tbls Olive Oil
  • 1 large ripe Avocado
  • Juice of 1/2 a Lemon


  1. Pop your pasta into a saucepan to cook as you make the rest. I find brown takes longer, so I always put it on first
  2. Stir fry your onion on a low-medium heat in 1 tbls of the olive oil. When it is soft, add half of the minced garlic.
  3. Add the mushroom and broccoli to the onion and garlic.
  4. While they are cooking away, add the lemon juice, avocado, salt and pepper, the remaining olive oil (2tbls) and garlic to the nutri bullet. I also added about 3 tbls of the pasta water to the mix as it wasn’t blending smoothly. It also ensured the sauce was warm.
  5. Drain the pasta, add the vegetables from the pan to the pasta pot, then stir in your creamy sauce from the blender.
  6. Season with salt and pepper and serve.

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