Spaghettis with creamy avocado pesto and grilled mushrooms

Serves 4-6

Print

This recipe was added to your favourites! Find it under Recipes > My favourite recipes

Ingredients

Spaghettis

  • 450 g (1 lb) spaghettis, cooked al dente
  • Grated parmesan, to taste
  • 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
  • 45 ml (3 tablespoons) olive oil
  • 450 g (1 lb) sliced mushrooms
  • 2 shallots, minced
  • Salt and pepper

Preparation

  1. Using a food processor or blender, purée the avocados with the remaining ingredients. Add water, if necessary. Season with salt and pepper.
  2. In a sautéing pan, heat oil and sautée the mushrooms with shallots until golden brown. Season with salt and pepper. Set aside.
  3. Mix the spaghettis with the creamy avocado pesto and garnish with sautéed mushrooms and grated parmesan.