avocado pasta

Avocado Pasta is a flavorful &amp; budget-friendly entrèe that comes together in 25 minutes!

Avocado Pasta

pasta

garlic (minced)

avocados (ripe)

basil leaves

parsley (chopped)

heavy cream (do not substitute milk)

olive oil

lemon juice

salt

parmesan cheese (grated

herbs and chili flakes

Combine garlic, avocados, basil, parsley, heavy cream, olive oil, lemon juice, salt, and 2 tablespoons parmesan cheese in a food processor.

Pulse the mixture until it is smooth and creamy.

Cook pasta al dente according to package directions. Drain well and reserve pasta water, do not rinse.

While pasta is hot, toss with avocado sauce adding pasta water as needed to thin out the sauce.

Garnish with remaining parmesan cheese and additional herbs if desired.

This Creamy Avocado Pasta is made with spaghetti coated in a delicious avocado sauce mixed with sweet corn and sun-dried tomatoes. This dish can be served warm or cold and is the perfect spring or summer meal!

Creamy Avocado Pasta with Corn and Sun-dried Tomatoes

spaghetti

flesh of 2 avocados

baby spinach leaves (tightly packed)

juice of 1/2 a lemon

salt + black pepper (to taste)

sweet corn (drained)

tomatoes

parmesan cheese (for topping)

Cook spaghetti in salted water according to package instructions until al dente. Be sure and reserve a cup of the pasta water if you drain the spaghetti.

To the bowl of a food processor, add the flesh of two avocados, spinach, olive oil, lemon juice and salt and pepper and pulse until smooth. Add a little pasta water while continuing to pulse until you reach a smooth consistency that will coat the pasta nicely, about 1/4 cup should do it.

Transfer cooked pasta to a large mixing bowl and add sauce, corn and sun-dried tomatoes. Gently toss with silicone tongs to combine all ingredients. You can add a little more of the pasta water to the bowl while mixing if needed to reach a nice, creamy consistency.

Season pasta with more salt and pepper to taste. Transfer pasta to a serving bowl and top with shaved parmesan. Enjoy!

This Roasted Red Pepper Chipotle Pasta Salad is one of my favorite pasta recipes from my new cookbook, 15-Minute Vegan Meals. It&#39;s bursting with flavor and has a nice spicy kick, thanks to the deliciously creamy roasted red pepper and chipotle sauce.

Roasted Red Pepper Chipotle Pasta Salad

rotini pasta

avocado oil

corn

kosher salt and black pepper

cherry tomatoes

red peppers,

cucumber

avocado

tbsp cilantro

tbsp thinly sliced red onion (optional)

tbsp sliced scallions,

vegan mayo

¼ cup plain, unsweetened almond-based yogurt

tsp sauce

lime juice

tsp kosher salt

½ tsp black pepper

¼ tsp garlic powder

½ tsp ground cumin

parsley

To prepare the pasta, fill a large pot with 2 inches (5 cm) of water, enough to fully submerge the pasta, cover, and bring to a boil. Add the rotini, stir and cover to bring back to a boil. Remove the lid and cook to al dente, according to the package directions. Drain and rinse the pasta in cool water.

Place a large pan over medium-high heat. Add the avocado oil and frozen corn to the pan and season the corn with a pinch of salt and pepper. Let these cook for 4 to 5 minutes, stirring occasionally, until lightly browned. Transfer the corn to a large mixing bowl to cool.

Meanwhile, halve the tomatoes, chop the roasted red peppers, dice the cucumber and avocado, and finely chop the cilantro. Add these into the mixing bowl, along with the red onion, if using.

For the dressing, to a food processor or blender, add the mayo, yogurt, red peppers, adobo sauce, lime juice, salt, pepper, garlic powder, cumin and parsley, and blend until smooth. Add the dressing and cooked pasta into the mixing bowl, and gently stir to incorporate the dressing. Top the salad with the sliced scallions, if using.

Recipe video above. This is a pasta salad no one can stop eating. Starring a ranch dressing made with avocado rather than mayonnaise, it&#39;s juicy and creamy with fabulous avocado flavour in Every. Single. Bite. Officially my (current) favourite avocado recipe!Fully loaded with chicken, bacon and egg, it&#39;s an excellent work day lunch, a big-batch show-off salad for gatherings, and guess what? It stays green for days!

The most amazing avocado pasta salad

tbsp cooking / kosher salt ((for cooking water))

avocado ((smush

buttermilk ((sub yogurt + milk, Note 2))

whole egg mayonnaise ((just a bit! Note 3))

lemon juice ((sub cider vinegar))

garlic

onion powder

tsp cooking salt

tsp black pepper

dill (, finely chopped (Note 4))

chicken breasts (, skinless boneless)

tsp smoked paprika ((sub ordinary))

tbsp extra virgin olive oil

250 g / 8 oz streaky bacon

eggs

250 g / 8 oz cherry tomato (, halved)

red onion (, very finely sliced)

celery stem (, finely sliced 0.5 cm / 1/5")

Pre-heat the oven to 220°C/430°F (200°C fan-forced).

Bacon: Place bacon slices on a rack set on an oven tray. Bake 20 minutes or until deep golden and crispy, then remove from the oven and let it cool - it will get crispier. Then chop into 1 cm / 1/3&quot; pieces.

Pound chicken: Cover chicken with baking paper then pound to 1.5 cm / 3/5&quot; even thickness using a meat mallet, rolling pin or cast iron pan.

Season: Mix the paprika, salt and pepper in a small bowl. Place chicken on a baking tray, drizzle then rub with half the oil. Sprinkle with seasoning, then repeat on the other side.

Bake the chicken for 12 minutes or until the internal temperature is 67°C/153°F. Remove from the tray and rest for 5 minutes then cut into 4 x 1cm / 2.5 x 1/2&quot; pieces.

Chicken &amp; crispy bacon:

Bring a large pot of water to the boil then add the 1 tablespoon of salt. Cook the pasta per the packet time plus 2 minutes (Note 5).

Drain, rinse under water then leave to drain well and cool.

Cook pasta:

9 minutes: Bring a large saucepan of water to boil. Lower eggs in using a slotted spoon then start the timer for 9 minutes. Reduce stove heat so eggs are not bouncing around so much that the shells crack.

Peel in cold water: Remove eggs using a slotted spoon into a large bowl or sink of cold water (iced water is best, but I never waste ice on eggs!). Leave for 5 minutes then peel while submerged under water, it&#39;s easier.

Pat dry then cut eggs into quarters.

Boil eggs:

Place all ingredients except the dill into a container just large enough to fit the head of a stick blender. Blitz until the avocado is smooth.

Add dill and jus blitz to mix through. Taste and adjust salt, if needed.

Dressing:

Place the pasta and dressing in a very large bowl along with everything else EXCEPT the eggs. Toss gently to combine.

Add eggs, then toss gently to disperse. Serve!

Toss:

Get all five of your 5-a-day in this mildly spiced, healthy pasta dish. It's rich in iron, fibre and vitamin C as well as being low-fat and low-calorie.

Tomato penne with avocado

wholemeal penne

tsp rapeseed oil

sliced,

orange

garlic cloves, grated

tsp mild chilli powder

tsp coriander

cumin seeds

can chopped tomatoes

can sweetcorn in water

vegetable bouillon powder

avocado, stoned and chopped

lime, zest and juice

chopped,

Cook the pasta in salted water for 10-12 mins until al dente. Meanwhile, heat the oil in a medium pan. Add the sliced onion and pepper and fry, stirring frequently for 10 mins until golden. Stir in the garlic and spices, then tip in the tomatoes, half a can of water, the corn and bouillon. Cover and simmer for 15 mins.

Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.

Drain the penne and toss into the sauce with the coriander. Spoon the pasta into bowls, top with the avocado and scatter over the coriander leaves.

This creamy avocado pasta is rich and flavorful, contains just 5 simple ingredients, and will be on your table in 20 minutes (or less!) for a nutritious mid-week meal! Best of all, the green pasta sauce is gluten-free, dairy-free, oil-free, and 100% vegan!

Creamy Avocado pasta Sauce (Green Pasta)

oz pasta (of your choice)

small avocado (or around 1/2 large avocado)

basil leaves (loosely packed)

lemon

tsp salt

tsp pepper

pasta water

Cook your pasta according to the package instructions and your preferred level (al dente vs. more tender).When draining the pasta, keep around 1 cup of the pasta water to one side.

To prepare the green sauce, add all of the ingredients to a blender and blend into a smooth sauce. I like to start by adding just 1/3 of the pasta water and then adding more until I&#039;ve thinned the avocado sauce into my desired consistency.

Give the sauce a taste, increase the seasonings/lemon if preferred, and then combine with the pasta, mix well, and serve!Optionally, top with a little parmesan (or nutritional yeast for a vegan alternative).

This avocado pasta is best enjoyed immediately. However, any leftovers can be stored in the refrigerator for 1-2 days. However, I&#039;ve found that the flavor seems to mellow as it sits, so you may want to add a little extra lemon juice or seasonings before serving.I haven&#039;t tried freezing the creamy avocado sauce as I imagine it could impact the flavor and texture negatively. However, feel free to experiment - I suggest freezing in an airtight container for between 1-2 months.

How To Store

https://content.jwplatform.com/videos/lnUPJDFE.mp4

This creamy avocado pasta is rich and flavorful, contains just 5 simple ingredients, and will be on your table in less than 15 minutes!

Creamy Avocado Pasta Sauce (Green Pasta)

Avocado Lime Pasta

whole grain pasta (whole wheat, quinoa, corn, etc)

lime

Tbsp fresh mint (chopped)

chives

garlic (pressed)

yeast (optional)

salt and pepper

spinach (collard greens, sprouts,

Start a pot of lightly salted water boiling, and add the pasta once it gets to a full boil.

If using spinach or collards, chop them up and put them on a plate or shallow bowl. Chop the mint and zest the lime.

Once the pasta is cooked, drain it, then return it to the pot and add the seasonings and lime juice. Mash 1/4 of the avocado and toss with the pasta.

Serve the pasta topped with sliced avocado, a sprinkle of sea salt, freshly ground pepper, and nutritional yeast. If using sprouts, place them on top rather than underneath.

https://www.youtube.com/watch?v=_sAn5Pp9GxQ

This is a great recipe for summer, zesting up pasta with fresh mint, lime and avocado. It's really simple and easy, but so tasty.

Printable recipe: https://www.heathernicholds.com/recipes/avocado-lime-pasta/

Ingredients
    1 cup whole grain pasta (whole wheat, quinoa, corn, etc)
    1/2 lime, zested and juiced
    1 Tbsp fresh mint, chopped
    1 Tbsp fresh chives or green onion, chopped (optional)
    1 cloves garlic, pressed
    sprinkle nutritional yeast (optional)
    pinch salt and pepper
    1/2-1 cup spinach, collard greens, sprouts, or any leafy green
    1/2 avocado

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Avocado lime pasta recipe *vegan*

A quick, light, and flavorful pasta made with an herby avocado pesto! Just 10 simple ingredients required and seasonally adaptable!

Avocado Pesto Pasta Salad

Water

Tbsp salt ((for seasoning the water))

parsley ((loosely chopped before measuring))

basil leaves ((loosely chopped before measuring))

water ((plus more as needed))

tsp coconut aminos ((for depth of flavor //

tsp sea salt

black pepper

Tbsp olive oil ((optional //

sun-dried tomatoes, diced

vegan parmesan cheese

In a large pot, bring 2 quarts (~1.9 liters) of water to a boil, and add 1 Tbsp salt to season pasta water (amounts written as original recipe // adjust as needed if adjusting serving size).

While water is coming to a boil, make the sauce. To a small blender or food processor, add parsley, basil, chives, lemon juice, avocado, water, garlic, coconut aminos, salt, pepper, and olive oil (optional). Blend until smooth, scraping down sides as needed. Sauce may seem a little thick but will loosen when it’s added to the pasta.

Once water is boiling, cook gluten-free pasta according to package directions. Then drain pasta and immediately transfer to a medium serving bowl. Pour sauce over pasta and mix thoroughly. Taste and adjust, adding more salt if needed, lemon for more zing, or chopped basil for more herbiness.

Serve immediately. Option to garnish with veggies of choice (such as chopped sun-dried tomatoes — rehydrated if fully dry), vegan parmesan cheese, and fresh lemon juice. Best served fresh at room temperature. Store leftovers in the refrigerator for up to 2 days. Not freezer friendly.

The best pesto! My kids love it too (ages 1.5 and 4). Thanks for a delicious healthy recipe.

superior pesto. highly recommend. if you have not made this yet, you're missing out.

Too much lemon juice to my liking, but other than that, SO GOOD! I can't stop eating it though I'm already full. 😅
And super quick and easy, even when making for the first time! 

I made some alterations though:
- I used the entire pots* of basil, parsley and chives
- I used one whole avocado 
- I didn't half the amount for tamari 
- For protein I added one block of tofu, crumbled and fried in chili oil and half of the garlic. (Should have maybe skipped the chili.) 
- Added some herb salt.

One missing star is for the lemoniness and lack of protein.

(*Fresh herbs are sold growing in small pots here. In total perhaps about twice the amount than in the recipe)

Made this last night with just a few modifications.  I didn't have parsley so I doubled up on basil,  used dehydrated chives and added half of a small zucchini to the blended sauce.  It turned out wonderful, everyone loved it.  I feel like this recipe is very versatile and I can't wait to take the advice of some of the others who took this sauce on the road because I'm always looking for good camping recipes that don't make me feel like I am compromising nature for nutrition.

I added halved cherry tomatoes, canned white beans, and sauteed kale to make this a little more substantial for work lunches. Lasted all week for me! Came out great.

Wow! My entire family loved this recipe. We used soy sauce instead of Coconut Aminos, just because I had it handy. It worked fine. Please note: my nut-allergic son wanted me to make the pasta from the new Disney movie, Luca. All I did to alter the recipe to match the movie was add chopped up potatoes and green beans to the pasta as it cooked--drained the pasta/beans/potatoes at the same time. Mixed in sauce. He was overjoyed.

Thank you for this fresh and delicious recipe. The whole family loved it. I didn't have sundried tomatoes, so I added roasted broccoli (idea from another recipe of yours) and cherry tomatoes instead. I'm so glad we have leftovers!

I accidentally did 1/2 cup packed parsley, and used a whole lemon's juice, didn't measure. Topped it with cashew parm and Italian-seasoned grilled tempeh. So delicious!!! Will make this recipe again and again.

https://www.youtube.com/watch?v=BZ8ls-1mjvg

A quick, light, and flavorful pasta made with an herby avocado pesto! Just 10 simple ingredients required and seasonally adaptable!

Full Recipe: https://minimalistbaker.com/avocado-pesto-pasta-salad/
 
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Avocado Pesto Pasta Salad | Minimalist Baker Recipes

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