Spaghetti avocado and curry

Recipes

Spaghetti avocado and curry

Ingredients for 4 people

• 320g of Equilibrium pasta
• 1 Avocado
• 350 ml of almond milk
• 1 teaspoon of Curry
• 1 pinch of pepper
• Little salt
• 1/2 teaspoon of ginger powder (or freshly grated ginger)
• 20g of olive oil Equilibrium
• 12 -16 Cherry tomatoes
• Parsley leaves

Preparation

• Cook the spaghetti, in the meantime, put the avocado and almond milk in a container and blend until creamy (you can add or remove the milk according to your liking);
• Put the oil in a pan and brown the Curry and ginger lightly in oil;
• Then add the cream of avocado and almond milk;
• Heat and mix the sauce well. Add salt and pepper to taste (be careful with the pepper because already the ginger is a bit spicy);
• Cut the tomatoes into 4;
• Serve the spaghetti in a dish, put the sauce on it, the tomatoes and the parsley leaves.