Pastaservedwithavocadosaucewithsundriedtomatoes Recipes

CHERRY TOMATO PASTA WITH AVOCADO SAUCE

Cherry Tomato Pasta with Avocado Sauce image

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

Ingredients

1 package (14-1/2 ounces) protein-enriched rotini (about 3-1/2 cups uncooked)
2 medium ripe avocados, peeled and pitted
1 cup fresh spinach
1/4 cup loosely packed basil leaves
2 garlic cloves, halved
2 tablespoons lime juice
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/3 cup olive oil
1 cup assorted cherry tomatoes, halved
1/2 cup pine nuts
Optional: shredded Parmesan cheese, shredded mozzarella cheese and grated lime zest

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.

PASTA SERVED WITH AVOCADO SAUCE WITH SUN-DRIED TOMATOES

Pasta Served With Avocado Sauce With Sun-Dried Tomatoes image

This is a lovely, creamy sauce and the sundried tomatoes break up the avocado flavour nicely. This recipe responds well to adjusting the proportions to taste. The weight for the sundried tomatoes is their dehydrated weight- I use about half a pack. If using smaller avocados, I find 4 works best to make the sauce thick enough. To make this dish vegetarian, use a vegetable stock cube instead of chicken.

Provided by Shuzbud

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 large ripe avocados
1 1/2 ounces sun-dried tomatoes, rehydrated
2 tablespoons butter
2 garlic cloves, crushed
1 chicken stock cube
1 1/2 cups heavy cream
1 lb fresh pasta
grated parmesan cheese, to garnish

Steps:

Finely chop the sundried tomatoes and set aside.
Halve the avocados and remove the pits and peel. Coarsely chop the flesh.
Melt the butter in a saucepan and add the garlic. Cook for 1 minute.
Add the cream and chopped avocados. Increase the heat (but don't let the cream boil), stirring constantly and breaking up the avocado flesh with a spoon or fork. Crumble in the stock cube for flavour.
Meanwhile, set the pasta to cook as per instructions (if using dried pasta, start boiling it earlier).
When the avocado has blended in, add the sundried tomatoes. Season with salt and pepper if preferred.
When cooked and drained, divide the pasta among four bowls and spoon the sauce over the top.
Sprinkle with grated parmesan and serve immediately.

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