Wednesday, February 13, 2013

Creamy Avocado Pasta with Tomatoes and Mushrooms

What this dish lacks in appearance it makes up for in flavor. This creamy pasta dish is deceptive. It's creamy and rich; you'd never know the sauce was made with healthy avocados.

Creamy Avocado Pasta with Tomatoes and Mushrooms
Adapted from The Flourishing Foodie

·12 oz. gluten free spaghetti noodles
·2 ripe avocados, seeded and peeled
·2 TBS extra virgin olive oil (EVOO)
·1 tsp minced garlic
·½ tsp salt
·Juice of 1 lemon
·1 – 14.5 oz. can stewed tomatoes, drained and chopped
·1 – 6.5 oz. can sliced mushrooms, drained
·¼ cup slivered almonds, chopped
·¼ cup shredded Parmesan cheese
·Salt and freshly cracked black pepper to taste

Prepare pasta according to package. Add avocados, oil, garlic, salt, and lemon juice to a food processor. Pulse until ingredients are smooth and creamy. Strain the pasta; stir with the sauce in a large bowl. Stir in tomatoes, mushrooms, almonds, and cheese. Season with salt and pepper.


Jamie said...

Glad to see you back! This is definitely a dish I'm going to try!

Hope you're getting settled!