AVOCADO PASTA WITH SOY SAUCE
Make and share this Avocado Pasta With Soy Sauce recipe from Food.com.
Provided by PinkGerbera
Categories One Dish Meal
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Start cooking pasta.
- Cut open an avocado. Dice it up and put in a medium bowl; add lemon juice.
- When pasta is cooked, drain well. Cool for a few minutes and mix with avocado.
- Add sesame oil, sesame seeds, salt, and soy sauce; toss.
- Serve on individual plates. Add more soy sauce if desireble.
Nutrition Facts : Calories 533.6, Fat 21.3, SaturatedFat 3.1, Sodium 424.3, Carbohydrate 74.4, Fiber 9.8, Sugar 2.6, Protein 14.1
CREAMY AVOCADO PESTO PASTA
The addition of avocado lends a lovely creamy texture to this pesto. The ripe fruit imparts richness to the sauce, while nutty roasted pepitas add a deep toasty flavor. If you can only find raw pepitas, simply toss them with olive oil and salt, then toast in a skillet over medium-low heat, stirring, until they start to pop and turn golden brown. Shower the dressed pasta with more crunchy pepitas for a nice contrast to the velvety sauce. Leftover pesto can be refrigerated for two days; press the surface with plastic wrap to avoid discoloration (any browned areas on top should be scraped off before using). The pesto also makes a tasty avocado toast, sandwich spread or crudité dip.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
- Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
- Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.
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