Spaghettis with creamy avocado pesto and grilled mushrooms
Serves 4-6
Ingredients
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Spaghettis
- 450 g (1 lb) spaghettis, cooked al dente
- Grated parmesan, to taste
Creamy avocado pesto
- 2 avocados, halved, peeled and pitted
- 250 ml (1 cup) basil leaves
- 1 garlic clove, minced
- 125 ml (½ cup) walnuts, toasted
- 250 ml (1 cup) grated parmesan
- Zest and juice of 1 lemon
- 125 ml (½ cup) olive oil
- Salt and pepper
- Water
Grilled mushrooms
- 45 ml (3 tablespoons) olive oil
- 450 g (1 lb) sliced mushrooms
- 2 shallots, minced
- Salt and pepper
Preparation
- Using a food processor or blender, purée the avocados with the remaining ingredients. Add water, if necessary. Season with salt and pepper.
- In a sautéing pan, heat oil and sautée the mushrooms with shallots until golden brown. Season with salt and pepper. Set aside.
- Mix the spaghettis with the creamy avocado pesto and garnish with sautéed mushrooms and grated parmesan.
