Creamy Avocado & Spinach Pasta

To tell you the truth, I rarely make spaghetti (shocking I know) but when I do I always make my own sauces and this one was INSANE! The aim was to create a sauce that was different from your usual pesto but was also healthy and simple to make. Most shop bought sauces have added sugars so AVOID these and stick to my recipe ;)

Don't be put off by the crazy colour. Green = good for you, right?

Use the sauce and spaghetti as the base for this meal and then add whatever toppings you like. I've listed below what I went for but this is totally optional.

Ingredients:

(Serves 1)

For the sauce:

- 2 handfuls spinach

- almond milk (enough to cover & wilt spinach)

- 1/2 avocado

- salt + pepper

Other ingredients:

- spaghetti (whatever serving size you like...no-ones judging)

- chicken

- broccoli

- mushrooms

- spring onion

- sundried tomatoes

- coconut oil for frying

Method:

1. Wilt the spinach in some almond milk over a medium heat in a saucepan. 2. Put the spinach and a few splashes of the almond milk into a blender with the avocado and blitz. Add more almond milk if you need the consistency to be thinner. Then season well with salt and pepper! 3. Boil the spaghetti according to packet instructions. 4. Fry chicken, mushrooms and spring onions in coconut oil. 5. Steam the broccoli. 6. Once the spaghetti is done, add it to the pan with the sauce and stir everything in 👌🏼 7. Pop it all in a bowl and add some sundried tomatoes (they are hiding in there somewhere I promise!).

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