Creamy 'cado Pesto Pasta
20 min
4 servings
390 calories
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
Instructions
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, Trans 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.