Avocado Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 0 servings 1x
- Category: Main Course
Ingredients
Units
Scale
- 2.5 cups uncooked pasta (I used chickpea rotini pasta for added protein)
- 1 medium avocado
- 1 small yellow onion (diced)
- 3 cloves garlic (diced)
- 2 cups white, crimini, or portabella mushrooms (sliced)
- 1 medium tomato (diced)
- 14 stalks asparagus (sliced)
- 1/2 tsp tamari or soy sauce
- 1 tbsp olive oil
- 1 tbsp lemon juice (1/4 sliced medium lemon typically equals 1 tbsp lemon juice)
- 2-3 tbsp water
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 1/8 tsp smoked paprika
- 1/4 - 1/2 tsp kosher salt (to taste)
To Serve
- cilantro &/or parsley
- lemon juice
- nutritional yeast
- cashew cheese
Instructions
- Cook pasta according to package.Drain and set aside.
- While pasta is cooking, heat olive oil (or use water) in pan over medium heat. Add onion, saute 3 minutes. Add garlic, saute 2 minutes.
- Add mushrooms and tamari, cook 3-5 minutes until mushrooms start to soften and turn brown. Add asparagus and cook 3-4 minutes.
- In a bowl, mash avocado until smooth. Add 2-3 tbsp water, spices, tomato, and lemon juice. Mix well.
- Turn veggies off of heat. Add pasta, veggies, and avocado mash to bowl and stir well to combine.
- Serve with parsley, cilantro, squeeze of lemon juice and a sprinkle of nutritional yeast.
Notes
This pasta is best served fresh and does not keep well overnight as the avocado will brown and it's flavor will change.
^add tofu/beans/chicken for additional protein
Find it online: https://modernhomecook.com/healthy-avocado-and-veggie-pasta/