Avocado and cherry tomato pasta
- 300g spaghetti
- 1 medium avocado, peeled, destoned and cubed
- 10g basil, leaves torn
- Juice ½ lemon
- 100g Asda 50% Less Fat Light Original Soft Cheese
- 250g cherry tomatoes, halved
Bring a large pan of water to the boil. Cook the spaghetti according to the pack instructions. Drain, reserving some of the cooking water, then return to the pan.
Blitz the avocado, basil leaves and lemon juice in a processor until smooth. Add the soft cheese, then blitz again to combine.
Pour the avocado mixture over the pasta. Add a splash of the reserved cooking water, to thin the sauce, then stir well to coat. Stir in the cherry tomatoes.
Cook for 2-3 mins on a low heat, until the sauce is piping hot.
Divide between 4 plates to serve.