Wholewheat Spaghetti with Avocado Sauce and Vegan 'Parmesan'
Wholewheat spaghetti with a creamy avocado sauce and homemade vegan 'Parmesan' is a quick plant-based pasta main course. The Thermomix TM7 grinds blanched almonds and cashew nuts into a cheesy-tasting topping, then blends avocado, basil and garlic into a silky sauce while the spaghetti cooks — a complete vegan dinner ready in minutes.
About this recipe
Wholewheat spaghetti with avocado sauce and vegan 'Parmesan' Thermomix TM7 is the kind of quick weeknight dinner that proves plant-based cooking can be creamy, crunchy and completely satisfying. Searching for easy vegan pasta recipes or ideas for your all-in-one kitchen machine? This one delivers on every level. The TM7 first grinds blanched almonds and cashew nuts with sea salt and garlic powder into a flaky, cheese-flavoured topping — the magic step that replaces dairy Parmesan entirely. Meanwhile, the spaghetti cooks while ripe avocado, fresh basil, garlic cloves and olive oil are blended into a cool, silky sauce that coats the wholewheat strands beautifully. The contrast between the nutty, fibre-rich pasta, the buttery green sauce and the salty-savoury crumble keeps every forkful interesting. Ready with minimal effort and washing-up, it is perfect for busy evenings, Meatless Mondays or a light summer supper where you want something nourishing without spending an hour at the hob.
Preparation tips
- Use ripe but firm avocados for the sauce: too soft and the blending turns watery, too hard and the mixture stays fibrous. A gentle press near the stem should leave a slight dent in the flesh.
- Reserve a splash of the spaghetti cooking water before draining. Stirring a little through the avocado sauce loosens it into a glossy coating that clings to the wholewheat strands instead of sitting heavy on top.
- Store the vegan 'Parmesan' in an airtight jar in the fridge for up to two weeks. It also sprinkles brilliantly over roasted vegetables, soups or salads, so make a double batch of the almond and cashew mix.
Recipe variations
- Gluten-free version: swap the wholewheat spaghetti for gluten-free brown rice or buckwheat pasta. The almond and cashew 'Parmesan' and the avocado sauce are naturally gluten-free, so only the pasta needs changing.
- Festive summer variant: top each bowl with halved cherry tomatoes, toasted pine nuts and extra basil flowers, and finish with a drizzle of lemon-infused olive oil for a colourful dinner-party presentation.
Thermomix TM7 Benefits
- Grinding the blanched almonds and cashew nuts takes seconds in the TM7, giving the vegan 'Parmesan' a light, flaky texture. [Multi-Function]
- With precise temperature control, the Thermomix boils the wholewheat spaghetti evenly without the starchy water boiling over. [Precision Control]
- Blending avocado, basil and garlic in the mixing bowl yields a velvety green sauce without a single lump in sight. [Multi-Function]
- The built-in scale weighs the olive oil and nuts directly in the mixing bowl, so the ratios of the vegan 'Parmesan' stay spot on. [Built-in Scale]
- The Varoma keeps the fresh basil and garnishes warm while the spaghetti finishes, preserving their bright colour and aroma. [Multi-Function]
Ingredients
- blanched almonds
- cashew nuts
- nutritional yeast flakes
- fine sea salt
- garlic powder
- water
- fine sea salt
- dried wholewheat spaghetti
- fresh basil
- garlic cloves