While Creamy Avocado Pasta with Roasted Veggies has several steps to it, the taste and outcome is quite wonderful. While I didn’t season the veggies with any herbs, you can always season with salt, pepper and some other fresh herbs, if you desire.Ĭreamy Avocado Pasta with Roasted Veggies is a delicious Meatless Monday entree. Then I sprinkled it with cheese and pine nuts. I remade this recipe (July 2015) and made it very similar to my original post except that instead of mixing all the roasted veggies with the sauce and pasta, I layered the veggies on top of the pasta and avocado sauce instead. I have been remaking all my first year recipes so I can update the pictures and this one happened to be on the menu. When I initially posted this recipe in April 2013, it was right before I started using my Canon camera, so my pictures lacked clarity and light since I was only using an iPhone 4 at the time. But, in my opinion, Creamy Avocado Pasta with Roasted Vegetables really doesn’t need it! For those with family members that can’t eat a meal without meat, then add some grilled or baked chicken strips to the pasta. If you like guacamole and avocados you will LOVE this recipe. If you’re looking for a healthy, meatless main dish recipe than consider giving this one a try. The broccoli and the pine nuts add a nice, delicate crunch to the recipe, the avocado sauce adds wonderful flavor, and my addition of lots of roasted vegetables make this recipe outstanding. (Although vegans will also have to make sure the noodles used are egg-free). Only the Parmesan cheese is dairy so those on vegan diets can easily substitute some other type of product or leave it off entirely. We make this dish meatless and it is quite satisfying. □Ĭreamy Avocado Pasta with Roasted Veggies is healthy, gluten free, low calorie, and has many of the essential oils and nutrients helpful to maintain optimum health. I love this creamy sauce, but if you don’t care for avocados you may want to consider another sauce instead. In fact, it is so strong you will probably have to throw it out!Īdd just enough to give it a little flavor – one to two tablespoons fresh or about 1 teaspoon dried basil. Any amount above two tablespoons is too much fresh basil. I’ve used differing amounts of basil each time. It will help the thick avocado sauce spread into the pasta and vegetables better.Īnd, fourth, you will probably have to add some water to the avocado cream sauce as you pulse it in your blender just to get it to pulse unless you have a Vitamix or other high-powered blender.įifth, don’t add too much basil to the sauce or it will completely overwhelm all the avocado flavor. Third, my daughter-in-law showed me that it’s helpful to save out about 1/2 to 1 cup of the pasta water (don’t throw it all out when you drain the pasta!) because you will need it to spread into the sauce. I roasted them 30 minutes with the mushrooms. Halved grape tomatoes seem to hold their shape a lot better. That’s why I don’t recommend calipari tomatoes for this recipe. I personally like them to have a little crunch, and if you cook them too long they will dissolve into the pasta and won’t hold their shape well–especially the tomatoes. Second, don’t over-roast your vegetables. There are a few keys to making this recipe well. Ronzoni makes the best tasting gluten free pasta available. The ones made with rice or brown rice are far superior in my opinion. While I’m on that topic, let me state that all gluten free pastas are NOT CREATED EQUAL! The gluten free pasta products made only with corn are HORRIBLE! They cook up hard and chewy. I used a gluten free penne because I didn’t have two gluten free linguini noodle packages. You can use any kind of pasta, although I recommend a thicker one like fettucini, linguini, or the tubular types like rotini or ziti that have a lot of body to them. I think I’ve succeeded.Ĭreamy Avocado Pasta with Roasted Veggies is wonderful. Since then I have made this several times and I have tried to incorporate roasted vegetables with the pasta and creamy avocado sauce to make it even more filling and healthy. I can’t get enough of the creamy avocado sauce. My daughter-in-law made this version for us in February when we were in Pennsylvania visiting over Valentine’s Day. You can easily make this vegan by leaving off the Parmesan cheese. Oh, my! It’s also a very delectable, succulent, and vegetarian feast! Follow Me On Instagram! It has pasta, a creamy avocado-garlic-lemon sauce, lots of roasted vegetables and then it’s sprinkled with pine nuts and Parmesan cheese. Jump to Recipe Print Recipe 2013 – Gluten Free LivingĬreamy Avocado Pasta with Roasted Veggies is an amazing Meatless Monday recipe.
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