AVOCADO AND GINGER PASTA
A wonderful recipe from an Australian cooking show "The Cook and The Chef". Got off the website ww.abc.net.au/tv/cookandchef. To make it vegan use non-egg pasta.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large saucepan of water to the boil. Pasta can be cooked before hand and then warmed up in the microwave.
- Preheat the oven to 180C to roast the almonds. This won't take long so keep an eye on them. Remove from oven when ready. About 5 minutes or until golden brown.
- In a bowl place the avocado chopped with a squeeze of the lemon juice over the cut avocado.
- In a large bowl place the warmed pasta with the oil and minced ginger, toss.
- Add some salt and 3/4 of the roasted almonds, toss. Then add the coriander and then the rest of the roasted almonds and toss.
- Add the avocado last, serve with some freshly ground black pepper and salt to taste, and some lemon juice then add the shaved parmigiano (just a handful). Serve.
Nutrition Facts : Calories 612.1, Fat 32.7, SaturatedFat 4.9, Cholesterol 70, Sodium 24.4, Carbohydrate 68.5, Fiber 9, Sugar 2.6, Protein 14.7
AVOCADO NOODLES
Thanks to a couple of avocados, this fresh pasta isn't just naturally green -- it's also eggless! Healthy fats from avocado help tenderize the dough, so there's no need for eggs.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pulse together the cilantro, avocado and 1/2 cup water in a food processor until completely smooth, scraping the sides if needed, about 2 minutes. Add the flour, then pulse until all of the liquid is absorbed and a large, soft dough ball forms (it's okay if there are some crumbles, the dough will come together when it's kneaded).
- Transfer the dough to a work surface dusted with flour and gently gather into a ball, sprinkling with flour as needed to avoid the dough sticking to your hands. Take care not to overwork the dough.
- Dust a baking sheet with flour. Cut the dough into 4 equal pieces. Cover with plastic wrap. Dust the work surface with flour again and roll 1 piece of dough out to about 1/16-inch thick in a roughly 18- by 6- inch rectangle. Cut into 1/4-inch strips using a paring knife or pizza cutter. Transfer to the prepared baking sheet and sprinkle with more flour to keep the noodles from sticking to each other. Cover with plastic wrap and roll out and cut the remaining dough. You can also use a pasta maker to roll out your dough and cut into noodles with the fettuccine attachment.
- Bring a large pot of salted water to a boil. Whisk together the vinegar, sesame oil and ginger in a large bowl. Add the carrot and cabbage, toss to combine and let sit for a few minutes until the dressing becomes magenta.
- Shake off the excess flour from the pasta, drop into the boiling water and cook until tender and no longer floury (it should rise to the top of the pot), 1 to 2 minutes. Drain the pasta and add to the bowl along with the cabbage, carrots and toss to coat well. Season with salt and pepper. Garnish with cilantro, sesame seeds and Asian garlic-chile sauce.
Nutrition Facts : Calories 350, Fat 12 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 15 milligrams, Carbohydrate 53 grams, Fiber 5 grams, Protein 8 grams, Sugar 1 grams
AVOCADO PASTA
This avocado pasta recipe is amazing! Fresh garlic livens up some whole grain penne pasta. Fresh herbs add lots of flavor.
Provided by Heather: Healthy Vegan Recipes
Categories Main Dish Recipes Pasta
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and return to pot.
- Whisk olive oil, lime zest and juice, mint, chives, garlic, nutritional yeast, salt, and pepper together in a bowl. Pour over hot pasta; add bean sprouts. Toss to coat.
- Serve topped with avocado slices and more freshly ground black pepper.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 51.7 g, Fat 15.2 g, Fiber 5.2 g, Protein 11.8 g, SaturatedFat 2.1 g, Sodium 83.8 mg, Sugar 2.8 g
STRAWBERRY AVOCADO SALAD
I have served this countless times and I am always asked for the recipe, I also use this dressing on many other salads. Enjoy
Provided by ENIGMA497
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
- Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.
Nutrition Facts : Calories 610.1 calories, Carbohydrate 44 g, Fat 50 g, Fiber 12 g, Protein 6.1 g, SaturatedFat 5.9 g, Sodium 22.9 mg, Sugar 30 g
PASTA WITH TOMATO, AVOCADO, AND SHRIMP
This features an "uncooked" sauce, but the pasta will warm it a bit. Sauce the pasta as soon as it is cooked and serve it immediately.
Provided by Clifford Boren
Categories < 60 Mins
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except pasta in a large bowl.
- Toss with the olive oil.
- Salt and pepper to taste.
- Set aside let rest at room temperature until you fix the pasta.
- When pasta is ready, toss with the sauce and serve immediately.
- Serve with your favorite wine.
Nutrition Facts : Calories 821.8, Fat 37, SaturatedFat 5.3, Cholesterol 110.5, Sodium 143, Carbohydrate 94.6, Fiber 8.5, Sugar 5.6, Protein 28.9
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