Creamy 'Cado Pesto Pasta

Creamy 'Cado Pesto Pasta Creamy 'Cado Pesto Pasta Make it a perfectly balance plate & serve with: ½ cup cooked shrimp or sliced chicken, and 1 cup mixed greens.
Make it a perfectly balance plate & serve with: ½ cup cooked shrimp or sliced chicken, and 1 cup mixed greens.
  • null min prep
  • 20 minutes
  • 390 calories
  • $2.07
  • Good Food. Real Results.
  • Vegetarian

Ingredients


Makes: 4 servings
  • 250 g (250 g) uncooked pasta, such as fusilli or bow ties h as fusilli or bow ties
  • 1 avocado, pitted
  • 2 Tbsp (30 ml) Pesto Sauce Mix
  • 2 Tbsp (30 ml) olive oil
  • 1 tsp (5 ml) Sea Salt (Grinder)
  • 1/2 lemon
  • 1 C (250 ml) cherry tomatoes, cut in half
  • 1/2 English cucumber, chopped
  • Topping suggestions (optional): Parmesan cheese, pea shoots, pine nuts, fresh basil

Preparation


 
  • In Multipurpose Pot - 12 C , 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.

Tip


 

Tip: Make it gluten free using chickpea-based pasta.

Nutritional Serving Size Per serving:
Calories 390
Fat 16 g
Saturated Fat 2 g
Transfat 0 g
Cholesterol 0 mg
Sodium 610 mg
Carbohydrates 54 g
Fibre 1 g
Sugar 4 g
Protein 10 g

Shop this recipe...

Multipurpose Pot - 12 C
$88.00
2-in-1 Citrus Press
$22.95
Sea Salt (Grinder)
$15.00
Pesto Sauce Mix
$9.00