Ingredients

• Cherry Tomatoes, Sliced
• Spring Onions, Sliced
• Bell Pepper, Diced
• Olive Oil
• Spaghetti, Reserved Pasta Water
• Avocado, Deseeded
• Tomato Puree
• Lemon Juice
• Black Pepper, Garlic Granules, Red Chilli Flakes, Salt
• Fresh Basil
• Greek Yoghurt

Method

1. Put the cherry tomatoes, spring onions and bell pepper into a large frying pan with some olive oil and get some pasta on to boil
2. Place some avocado, tomato puree, lemon juice, pepper, garlic granules, basil, salt and red chilli flakes into a blender and start to give it a good whizz
3. Add in some Greek yoghurt and blend more before adding in a little pasta water and mixing by hand well
4. Add the pasta to the frying pan and mix through the sauce well

Eating And Storage

I didn’t try to put this into the fridge and have it for leftovers the next day but given you can make up some fresh guacamole and it oxidise immediately, unless immediately perfectly sealed, and start to have a funny taste going on I probably wouldn’t recommend this put in the fridge. Especially when you remember there’s lemon juice and it’s all getting heated up as well.

I added tomato puree to mine and that made this go from being a green to a browner sauce but if you want that vibrant green remove the tomato puree and load it with more fresh basil and perhaps even a green oil here instead of in the frying pan as well. And if you are worried it will lose a little colour when it hits the pan you can always reserve some to drizzle over the top of the dish at the end too.

If you wanted to add extra protein to this then chicken, bacon or even salmon would all work fantastically in terms of the flavours, adding in extra texture and bringing various levels of fat/oil to the dish as well.