Creamy Avocado Pasta

Number of Servings: 4


280g wholewheat fusilli
1 big ripe avocado, peeled and pitted
3 cloves of garlic, peeled
10g parsley
juice of half a lemon
1/4tsp salt
1/4tsp ground black pepper
1 red onion, sliced
335g cherry tomatoes, halved
1tbsp extra virgin olive oil
1tbsp balsamic vinegar
1/2tsp Italian herb seasoning

1 Cook pasta in boiling water following packaging instructions.

2 In a big bowl, combine onion, tomatoes, oil, vinegar, and dried herb. Set aside.

3 In a food processor, blend avocado, garlic, parsley, lemon juice, salt and black pepper, until smooth.

4 Transfer creamy avocado sauce into the bowl of veggies. Add the cooked and drained pasta. Toss very well. ENJOY!!!

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