Cherry Tomato Pasta With Avocado Sauce Recipes
ANGEL HAIR PASTA WITH AVOCADO AND TOMATOES
This delicious pasta and vegetables side dish cooked with avocados is ready in merely 20 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package.
- While pasta is cooking, heat oil in 3-quart saucepan over medium heat; add garlic. Cook 1 to 2 minutes, stirring occasionally, until garlic is tender but not brown; remove from heat.
- Stir basil, avocado and tomatoes into garlic in sauce-pan. Toss vegetable mixture and pasta. Sprinkle with salt and pepper.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
PASTA WITH CREAMY CHERRY TOMATO SAUCE AND HAM
Steps:
- Heat oil over medium heat and add ham. Cook until lightly crispy on both sides and remove from pan. Cut the ham into smaller pieces.
- In the same pan over medium heat cook onions for a few minutes and then add garlic and cook for 1 minute or until aromatic. Add cherry tomatoes and cook for a few minutes.
- Add coconut milk and bring to a boil, continuing to cook until sauce has thickened a bit. Add ham back to the pan.
- Serve sauce over pasta, garnished with fresh basil.
Nutrition Facts : Calories 507 kcal, Carbohydrate 72 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Sodium 62 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CHERRY TOMATO PASTA WITH AVOCADO SAUCE
Heart-healthy avocado makes this pasta dish feel indulgent without being overly rich. The flavorful sauce is so luscious, you'll think there is cream hiding in there. It's guilt-free and dairy-free, but with a texture and consistency that's similar to traditional cream-based sauces. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cook rotini according to package directions for al dente. Meanwhile, place avocados, spinach, basil, garlic, lime juice, salt and pepper in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream., Drain rotini; transfer to a large bowl. Add avocado mixture and tomatoes; toss to coat. Top with pine nuts and toppings of your choice.
Nutrition Facts : Calories 314 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.
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- In the meantime, combine all of the ingredients for the avocado sauce in a food processor or blender and process until smooth. Set aside.
- Roast the pine nuts in a pan without oil. Be careful not to burn them as they burn rather quickly.
- Cut the cherry tomatoes in halves and either roast them in the oven for a few minutes, cook them in a pan, or serve them fresh with the pasta.
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- Preheat oven to 425° F. Toss the tomatoes with a couple glugs of olive oil and a good sprinkle of salt and pepper on a large baking sheet. Roast for 20 minutes, tossing with a spatula once during the cook time, until they are spotty brown, soft, and the juices have just started to release.
- While the tomatoes roast, cook the pasta according to package directions, reserving 1 cup of the water towards the end of the cook time. Drain and return the pasta to the hot pot.
- While the tomatoes roast and the pasta cooks, pulse the garlic, lemon juice, lemon zest, and 2 tablespoons of olive oil in a food processor until the garlic is fairly well-chopped. Halve, pit, and scoop out the avocado flesh from the skin and add it to the food processor along with the basil, cheese, ½ teaspoon salt, and a few cranks of black pepper. Process until completely smooth, scraping down the sides of the bowl as needed. Season with more salt and pepper to taste.
- With the machine running, stream in the reserved pasta water until the sauce loosens up and is almost runny. You won't likely need the whole cup of water but I like to keep a little extra just in case. You want the sauce thick enough to nicely coat the pasta but not too thick that it's like a paste.
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- Bring a large pot of lightly salted water to a boil; cook the rotini pasta according to package instructions al dente.
- Reserve 1/2 cup of pasta water, then drain and rinse the pasta under cool water to prevent them from sticking to one another, and set aside in a large bowl
- Heat the olive oil in a large skillet, then add the cherry tomatoes and the garlic. Season with freshly ground black pepper. Cook, stir occasionally, until the tomatoes burst and release their juice, about 6-8 minutes.
- Transfer the sauce created from the tomatoes on top of the cooked pasta. Add the chopped basil and marcona almonds, and toss to combine. If the sauce appears dry, you can add some pasta water, but I didn't find it necessary.
SPICY CHERRY TOMATO PASTA SAUCE (DONE IN 30 MINUTES!)
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5/5 (1)Calories 30 per servingCategory Dinner, Pasta, Sauce
- Cut the cherry tomatoes in half, squeeze out the seeds and than cut them in half again. Heat the oil over medium high heat and add in the tomatoes.
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CREAMY AVOCADO PASTA SAUCE (GREEN PASTA) - ALPHAFOODIE
From alphafoodie.com
5/5 (1)Total Time 15 minsCategory Appetizer, Main, SideCalories 462 per serving
- 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'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'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'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.
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- Heat the cherry tomatoes in a large skillet over medium high heat with a very quick drizzle of olive oil. Gently shake the pan to get them moving (you might want to grab a lid for this – they really start to spatter when the juices hit the hot oil). Continue cooking until tomatoes are roasty-looking and the skins are split or loosened. Remove from heat and set aside.
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- Cook pasta according to package instructions. Reserve at least 1/2 cup cooked pasta water before draining.
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