Where are my pasta lovers? Today I'm sharing a simple recipe for creamy and delicious broccoli and avocado spaghetti. Chances are high, that you end up in a food coma. Because these spaghetti are just too good....nom nom nom... The Recipe Vegan creamy broccoli and avocado spaghetti Ingredients 14 ounces / 400 g broccoli florets 2 ripe avocados juice of 1 lime 2 garlic cloves, grated 3 tablespoons fresh basil, chopped 1/4 cup / 35 g vegan parmesan cheese, grated 13.2 ounces / 375 g thin whole grain spaghetti 2 tablespoons pine nuts salt and pepper to taste Instructions 1. In a pot bring water to boil and cook broccoli for about 5-10 minutes, until soft. But don't overcook them. 2. Combine cooked broccoli, avocado, garlic, lime juice, basil and parmesan cheese and mix with a food processor until smooth. Season with salt and pepper. 3. Roast the pine nuts in a pan over medium heat until olden brown. Set aside. 4. In a large pot bring salted water to boil and cook spaghetti following instructions on the package. Mix with the sauce, top with roasted pine nuts and serve immediately. ENJOY! Serve with more cooked broccoli or grated vegan cheese, if desired!