LINGUINE WITH AVOCADO, TOMATO & LIME
Use guacamole ingredients to make this low-calorie vegan linguine which can also be served cold as a pasta salad. It delivers on flavour and it's healthy.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Cook the pasta according to pack instructions - about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
- Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.
Nutrition Facts : Calories 450 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium
AVOCADO CARBONARA RECIPE BY TASTY
Here's what you need: avocado, egg yolk, heavy cream, garlic, lemon, parmesan cheese, bacon, spaghetti, olive oil
Provided by Jody Duits
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Blend avocado, egg yolk, garlic, and lemon juice in a powerful blender or food processor.
- Pulse to blend and add heavy cream gradually. Blend the sauce until smooth and set aside.
- Cut up strips of bacon and cook in a large pan. Set aside.
- In a large pot, bring water to a boil and cook the spaghetti according to the package instructions.
- Drain and coat with olive oil.
- Add sauce, bacon, parmesan, salt and pepper, stirring until well-combined.
- Serve and sprinkle with parmesan.
- Enjoy!
Nutrition Facts : Calories 1242 calories, Carbohydrate 97 grams, Fat 75 grams, Fiber 9 grams, Protein 51 grams, Sugar 6 grams
CREAMY AVOCADO PESTO PASTA
The addition of avocado lends a lovely creamy texture to this pesto. The ripe fruit imparts richness to the sauce, while nutty roasted pepitas add a deep toasty flavor. If you can only find raw pepitas, simply toss them with olive oil and salt, then toast in a skillet over medium-low heat, stirring, until they start to pop and turn golden brown. Shower the dressed pasta with more crunchy pepitas for a nice contrast to the velvety sauce. Leftover pesto can be refrigerated for two days; press the surface with plastic wrap to avoid discoloration (any browned areas on top should be scraped off before using). The pesto also makes a tasty avocado toast, sandwich spread or crudité dip.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
- Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
- Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.
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