We are leaving for Disney World this week, so we will be eating mostly left overs as I don't want to fill the fridge full of food and then leave. But I'll be back middle of next week.
I really really thought this recipe sounded good. I had an avocado, tomatoes, and pasta, I was excited. Bust. I really hate to say this but we didn't like it. I'm going so far as to say not Nichole approved. This is a first.
I really really thought this recipe sounded good. I had an avocado, tomatoes, and pasta, I was excited. Bust. I really hate to say this but we didn't like it. I'm going so far as to say not Nichole approved. This is a first.
Creamy Avocado Pasta Sauce
makes 4 servings
recipe adapted from Oh She Glows
prep time: 10 minutes
cook time:1 hour 10 minutes
INGREDIENTS
10 - 12 small Campari tomatoes, quartered
3 - 4 tbsp olive oil
4 servings of fettuccine noodles
2 ripe avocados, seed and skin removed
2 garlic cloves, peeled
1/2 tsp salt
2 tbsp lemon juice
1/4 cup pine nuts
grated fresh Parmesan cheese
salt and cracked black pepper to taste
DIRECTIONS
1. Preheat oven to 300 ºF.
2. Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.
3. Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.
4. While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.
5. Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.
6. Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.
note: add some grilled prawns or chicken for protein.
makes 4 servings
recipe adapted from Oh She Glows
prep time: 10 minutes
cook time:1 hour 10 minutes
INGREDIENTS
10 - 12 small Campari tomatoes, quartered
3 - 4 tbsp olive oil
4 servings of fettuccine noodles
2 ripe avocados, seed and skin removed
2 garlic cloves, peeled
1/2 tsp salt
2 tbsp lemon juice
1/4 cup pine nuts
grated fresh Parmesan cheese
salt and cracked black pepper to taste
DIRECTIONS
1. Preheat oven to 300 ºF.
2. Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.
3. Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.
4. While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.
5. Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.
6. Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.
note: add some grilled prawns or chicken for protein.
My Notes
I don't really have any, this was like guacamole on pasta... which in theory sounds good. But the more Jeff and I ate the more we disliked it. Bummer.
No comments:
Post a Comment