Creamy 'cado Pesto Pasta
Ingredients
- 250 g uncooked pasta, such as fusilli or bow ties
- 1 avocado, pitted
- 2 tbsp Pesto Sauce Mix
- 2 tbsp olive oil
- 1 tsp Sea Salt
- 1⁄2 lemon
- 1 cup cherry tomatoes, cut in half
- 1⁄2 English cucumber, chopped
Preparation
- In Multipurpose Pot, 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.
Nutritional Information
Per serving: Calories 390, Fat 16 g (Saturated 2 g, 0 0 g), Cholesterol 0 mg, Sodium 610 mg, Carbohydrate 54 g (Fiber 1 g, Sugars 4 g), Protein 10 g.
Tips
Make it gluten free using chickpea-based pasta.
Perfectly Balance Your Plate
Serve with 1⁄2 cup cooked shrimp or sliced chicken and 1 cup mixed greens.