Pasta With Avocado Recipe 425 Food

TOMATO PENNE WITH AVOCADO

Steps:

• Cook the pasta in salted water for 10-12 mins until al dente. Meanwhile, heat the oil in a medium pan. Add the sliced onion and pepper and fry, stirring frequently for 10 mins until golden. Stir in the garlic and spices, then tip in the tomatoes, half a can of water, the corn and bouillon. Cover and simmer for 15 mins.
• Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.
• Drain the penne and toss into the sauce with the coriander. Spoon the pasta into bowls, top with the avocado and scatter over the coriander leaves.

CREAMY AVOCADO PESTO PASTA

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.

AVOCADO ALFREDO PASTA NESTS

Steps:

• Mash 1 avocado with a fork in a bowl.
• Preheat your oven to 425 degrees F.
• Add lemon juice to mashed avocado and mix.
• Boil noodles, following directions on box for al dente pasta.
• In a pan, melt butter. Then add heavy cream, parmesan cheese and mashed avocado mix. Mix well.
• In another bowl, mix egg, seasoned bread crumbs until combined. Then add the above avocado mixture and cooked noodles, mix until noodles are coated.
• Sprinkle in parsley and mix well.
• Using a fork, rotate a small amount of noodles into a nest and place into a muffin tin. Repeat until no noodles are left.
• Bake for 12 minutes at 425 degrees F.
• Slice remaining avocados thinly; spread slightly then rotate to make a rose shape; squeeze lemon juice over the rose.
• Scoop out the baked pasta nests, let rest on a cooling rack.
• Place an avocado rose on top of each nest; garnish with sliced cherry tomatoes and sprinkle with parmesan cheese.