Heart-healthy avocado makes this pasta dish feel indulgent without being overly rich. The flavorful sauce is so luscious, you’ll think there is cream hiding in there. It’s guilt-free and dairy-free, but with a texture and consistency that’s similar to traditional cream-based sauces. — Julie Peterson
INGREDIENTS:
1 package Fusilli pasta (about 3-1/2 cups uncooked) – Any pasta can be used
1 PIEKER Prepared Avocado pocket
1 cup fresh spinach
1/4 cup loosely packed basil leaves
1/3 cup olive oil
1 cup assorted cherry tomatoes, halved
1/2 cup pine nuts
Optional: Shredded Parmesan cheese, shredded mozzarella cheese and grated lime zest
METHOD:
Cook pasta according to package directions for al dente. Meanwhile, place PIEKER Prepared Avo pocket, spinach, basil, garlic in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. For a more chunky pasta sauce, only chop the spinach, basil and garlic with a sharp knife and mix with the PIEKER Prepared Avo pocket.
Drain pasta; transfer to a large bowl. Add avocado mixture and tomatoes; toss to coat.
Sprinkle with pine nuts, and add toppings as desired.
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