Spaghetti in Avocado Feta Sauce

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	10 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

First cook the spaghetti in salted water according to the instructions on the packet.
Meanwhile, cut the pulp of the avocado into not too small pieces and place in a small bowl. Cut the feta very finely and also add it to the bowl. Feta made from sheep`s milk is best because it is softer and more aromatic. Also add a dash of rapeseed oil (or another vegetable oil - olive oil would be too dominant) and salt and pepper, depending on how spicy you like it. Mash with a fork until a homogeneous cream is obtained.
Roast the pine nuts in a small pan until golden brown, always keeping an eye on them and swirling them so that they don`t burn.
Cut the cherry tomatoes into quarters.
When the spaghetti is ready, you can heat the cheese mixture in another shot of oil in a large pan, I use level 6 of 9. Then add the cooked spaghetti and stir well until they are evenly covered with the sauce. Mix in the cocktail tomatoes and pine nuts and enjoy immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.