Spaghetti with avocado pesto, blistered tomatoes & paprika breadcrumbs
Waitrose and Partners

Spaghetti with avocado pesto, blistered tomatoes & paprika breadcrumbs

With its crunch, creaminess and flavourful tomatoes, this pasta guarantees something great in every bite. Prefer to serve 4? Simply double the ingredients.

4.5 out of 5 stars(2) Rate this recipe
1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 25g pack basil, leaves only
  • 1 clove/s garlic, minced
  • 30g Parmigiano Reggiano, finely grated, plus extra to serve
  • ½ lemon, juice
  • tbsp olive oil
  • 1 Perfectly Ripe Avocado
  • 180g essential Waitrose Spaghetti
  • 30g fresh breadcrumbs
  • ½ tsp sweet smoked paprika
  • ½ x 270g pack cherry vine tomatoes


  1. Bring a large pan of salted water to the boil. Put the basil, garlic, parmesan, lemon juice and 1 tbsp oil into the bowl of a food processor and pulse to make a paste. Halve and pit the avocados, then scoop the flesh into the food processor with the other ingredients and whizz again to a pesto-like sauce. Season to taste and set aside.

  2. Cook the pasta according to pack instructions. While it cooks, heat 1 tbsp oil in a large nonstick frying pan over a medium heat. Tip in the breadcrumbs and paprika and fry, stirring occasionally, for 2-3 minutes until crisp. Season, then reserve for later.

  3. Wipe out the breadcrumb pan and turn the heat to high. Once hot, lower the heat, add the remaining ½ tbsp oil, the tomatoes and a pinch of salt. Toss regularly, until lightly charred and about to burst. Reserve a little cooking water, then drain the spaghetti and return it to the saucepan. Stir through the pesto, adding reserved pasta water to loosen. Serve topped with the breadcrumbs, tomatoes (stalks discarded) and more parmesan.


Typical values per serving when made using specific products in recipe


2,922kJ/ 698kcals



Saturated Fat












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