Description
A delightful dish that combines rich flavors and vibrant textures with creamy avocado sauce, sweet corn, and lime.
Ingredients
Scale
- 300 grams spaghetti (about 10.5 oz)
- 2 medium ripe avocados
- 1 cup sweet corn (fresh or frozen)
- 2 tablespoons lime juice (freshly squeezed)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Sauté the corn in a pan over medium heat for about 5 minutes until slightly golden.
- In a blender, combine avocados, lime juice, garlic, olive oil, salt, and black pepper. Blend until smooth, adding reserved pasta water as needed.
- In a large bowl, combine spaghetti and avocado sauce, tossing to coat. Add corn and cilantro, mixing gently. Adjust seasoning if needed.
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 1-2 days.
- Reheat gently over low heat, adding reserved pasta water if the sauce thickens.
- For a vegan version, ensure pasta is egg-free and use plant-based toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Creamy Avocado Pasta, Corn, Lime, Quick Dinner, Summer Recipe