Linguine With Avocado Tomato Lime Food

LINGUINE WITH AVOCADO, TOMATO & LIME

Linguine with avocado, tomato & lime image

Use guacamole ingredients to make this low-calorie vegan linguine which can also be served cold as a pasta salad. It delivers on flavour and it's healthy.

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Pasta, Supper

Time 30m

Number Of Ingredients 7

Ingredients

115g wholemeal linguine
1 lime, zested and juiced
1 avocado, stoned, peeled, and chopped
2 large ripe tomatoes, chopped
½ pack fresh coriander, chopped
1 red onion, finely chopped
1 red chilli, deseeded and finely chopped (optional)

Steps:

Cook the pasta according to pack instructions - about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.

Nutrition Facts : Calories 450 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium

FETTUCCINE WITH AVOCADO TOMATO SAUCE

Fettuccine With Avocado Tomato Sauce image

I hesitate to call it a sauce, it's a lovely medley of flavours. You can add more garlic and adjust the rest of the seasonings to taste...but for me..the lime juice was the best addition to the sauce! If you like it spicy, add one more chili pepper to the mix! I paired it with a spinach salad to get more greens into my family and everyone cleaned their plates. Enjoy! **VEGAN OPTION: Choose pasta that's made without eggs.

Provided by eco-eater

Categories < 30 Mins

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 hot red chili pepper, fresh, seeded and minced
4 tomatoes, cut into 1/2 inch pieces
3/4 teaspoon sea salt, fine
1/8 teaspoon black pepper, freshly ground
1/2 cup fresh cilantro, chopped
12 ounces fettuccine pasta
2 avocados, ripe, peeled and chopped
2 tablespoons lime juice, freshly squeezed
3 tablespoons extra virgin olive oil (optional)

Steps:

Place a large pot of water on to boil.
Heat the 1 tablespoon of olive oil in a large skillet, over medium heat. Add the onion, garlic and chili pepper; cook until softened, about 5 minutes. Add the tomatoes, salt & pepper and cook, stirring often, until the sauce has thickened slightly, about 10 minutes.
Remove from the heat, and stir in the cilantro. Keep warm. Meanwhile, in a large pot of slightly salted water, cook the noodles until just tender, about 8-10 minutes. Drain well and transfer to a warmed serving bowl.
Add the tomato sauce, avocados, 3 tablespoons olive oil (optional) and lime juice. Toss to mix well, and serve immediately.

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