Serve with ½ cup cooked shrimp or sliced chicken and 1 cup mixed greens.
250 g uncooked pasta, such as fusilli or bow ties
1 avocado, pitted
2 tbsp olive oil
1 cup cherry tomatoes, cut in half
1⁄2 English cucumber, chopped
Toppings (optional): Parmesan cheese, pea shoots, pine nuts, fresh basil
- In Multipurpose Pot - 12 cup, cook pasta in boiling water until al dente, 8–10 min.
- Meanwhile, scoop avocado flesh into a blender or food processor; add sauce mix, olive oil, and salt. Using the 2-in-1 Citrus Press, squeeze in juice from lemon. Blend until creamy.
- Once pasta is cooked, strain water and return pasta to pot. Add avocado sauce, cherry tomatoes, and cucumber. Stir to mix.
- Serve in bowls with toppings, as desired.