Avocado-tomato pasta

Ingredients for 2 servings:

• 200g spaghetti
• 1 clove(s) garlic clove(s)
• 400 g cherry tomatoes
• 1 avocado(s), ripe
• 10 basil leaves
• 5 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp chili flakes
• 1 tsp sugar
• pepper
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan quick meal

Cook the pasta in plenty of boiling salted water according to the package instructions until al dente, adding the peeled garlic clove to the mixture. Quarter the tomatoes. Halve the avocado, remove the pit, scoop out the flesh with a spoon, and dice it. Roughly tear the basil. Place everything in a large bowl. Add 3 tablespoons of olive oil, lemon juice, chili flakes, and a little sugar. Season with salt and pepper and mix gently. Drain the pasta. Mash the garlic with a fork and add it to the tomato and avocado mixture. Mix in the pasta and serve drizzled with 2 tablespoons of olive oil. 732 kcal per serving