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


  • 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.