Avocado Pasta With Soy Sauce Food

AVOCADO PASTA WITH SOY SAUCE

Avocado Pasta With Soy Sauce image

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

Ingredients

1 avocado
6 ounces pasta (dry)
2 teaspoons soy sauce
2 teaspoons sesame oil
1 teaspoon sesame seeds
2 tablespoons fresh lemon juice
1 pinch salt

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

Creamy Avocado Pesto Pasta image

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

Ingredients

Kosher salt and black pepper
3/4 cup roasted, salted pepitas, plus more for garnish
1 small garlic clove
1 medium (ripe) avocado
2 tablespoons fresh lemon juice
3/4 cup freshly grated Parmesan (about 3 ounces), plus more for garnish
3 packed cups fresh basil leaves (about 3 ounces), plus more for garnish
1/2 cup extra-virgin olive oil
1 pound fusilli or rotini

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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