Pasta Served With Avocado Sauce With Sun Dried Tomatoes Food

SUN-DRIED TOMATO PASTA SAUCE

Steps:

• Sautee onions and garlic in olive oil until soft.
• Add Italian seasoning, chile flakes, sugar, balsamic vinegar, salt and pepper and cook for a few minutes.
• Add tomato paste and sundried tomatoes and cook for a few minutes.
• Add can of tomatoes and break up with spoon.
• Puree with a hand blender.
• Cook for 1-2 hours on low heat, stirring occasionally.
• Remove from heat and add Basil.
• Adjust seasoning.
• Serve over pasta.

CHICKEN WITH CREAMY SUN DRIED TOMATO SAUCE

Steps:

• Breast: Cut chicken in half horiztonally to form 2 thin steaks.
• Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
• Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
• Add the garlic and cook for 15 seconds until light golden.
• Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
• Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
• Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.
• Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
• Taste sauce and add more salt and pepper if needed.
• Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.
• Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!

PASTA WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside. To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste. Stir in pasta and sausage until well combined, about 1-2 minutes. Serve immediately, garnished with parsley, if desired.

PASTA SERVED WITH AVOCADO SAUCE WITH SUN-DRIED TOMATOES

Steps:

• Finely chop the sundried tomatoes and set aside.
• Halve the avocados and remove the pits and peel. Coarsely chop the flesh.
• Melt the butter in a saucepan and add the garlic. Cook for 1 minute.
• Add the cream and chopped avocados. Increase the heat (but don't let the cream boil), stirring constantly and breaking up the avocado flesh with a spoon or fork. Crumble in the stock cube for flavour.
• Meanwhile, set the pasta to cook as per instructions (if using dried pasta, start boiling it earlier).
• When the avocado has blended in, add the sundried tomatoes. Season with salt and pepper if preferred.
• When cooked and drained, divide the pasta among four bowls and spoon the sauce over the top.
• Sprinkle with grated parmesan and serve immediately.

SUN-DRIED TOMATO SAUCE

Steps:

• Place all the ingredients into your blender and blitz until smooth
• To serve as a pasta sauce, cook and drain your pasta as per packet instructions - but when you drain the water away save a little bit in the pan (about 1 tbsp worth). Stir through the blended sundried tomato sauce and serve!

CREAMY AVOCADO PESTO PASTA

Steps:

• Bring a large pot of water to a boil. Add a bit of salt to the water. Add the pasta and stir occasionally until ready. Make sure it is soft but still firm to bite so it doesn't break.
• Strain the pasta and set aside.
• Meanwhile, in a small pan, toast the almonds over medium high heat, stirring constantly, for 2 to 3 minutes. Remove them from the heat and allow them to cool slightly.
• In a food processor or blender, add the basil, almonds, garlic, avocado, spinach, olive oil, and lime juice, blend until combined.
• Slowly add in the water until it is your desired consistency. Make sure you don't add too much at a time so it doesn't get too thin.
• Place the pasta in a large and gently fold in the avocado pesto sauce.
• Garnish with pepper flakes, fresh basil, cherry tomatoes, sun dried tomatoes, or Parmesan cheese.
• Serve immediately at room temperature and enjoy!