This Avocado Coriander Chilli Spaghetti was a throw it in the pan meal. I make these kinda of meals quite a lot when I get in home from work; and these are the ones that are often not photographed either due to poor lighting or hunger pangs more of a priority than blogging.
Another thing to say about these kind of meals is that I don't often measure the ingredients and judge it by eye, so it never tastes the same the next time round, but always hits the hungry spot.
This Spaghetti Pasta dish is very much like the Butternut Squash dish I made a month or so back, its essentially Spaghetti Pasta Aglio, Olio e Peperonicino or chilli flakes tarted up with soft buttery avocado and zesty herbs, mostly coriander. And to finish it off, some freshly squeezed lemon juice to give it some zing.
The avocado is natures green natural butter and melted, sliding down my throat effortlessly ...it was truly sublime, gently calming the heat from the red chilli flakes.
D's my biggest cooking fan and my most harshest of critics too. And he loved this dish, saying he could easily eat a bowl full again. And guess what, I picked up some more avocados this lunch hour from the Fruit Machine in the town where I work, so who knows.