pasta

Recipe: Tex Mex Avocado Pasta

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I came across Angela of Oh She Glows recipe for 15 Minute Creamy Avocado Pasta and I thought it sounded really great. Since I had a bunch of avocados to use up this week I decided to create this recipe with a twist; I really wanted to add more veggies and protein to the dish and spice it up a little.

The first thing I did was weigh out four portions of pasta, two for this dish and two for a dish I made for our lunches. I love using a kitchen scale for things like pasta and snacks because it gives a much more accurate portion than just counting how many crackers are in a serving or approximate measurement.

Tex Mex Avocado Pasta

Inspired by Oh She Glows

Serves 2


Ingredients:

  • 1 cup chickpeas, drained and rinsed
  • 12 oz grape tomatoes
  • 1 large avocado, pitted and diced
  • 1 tbsp lemon juice
  • 2 garlic cloves, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp basil infused olive oil
  • 1 tsp hot smoked paprika
  • 2 cups baby spinach leaves
  • 2 servings of pasta (I used Jovial Whole Grain Fusilli)

Directions:

  1. Preheat the oven to 400F.  Place the chickpeas and tomatoes in a medium oven safe bowl and roast for 20 minutes. Remove from the oven and set to the side.
  2. Cook your pasta according to the directions on the package.
  3. In a mini chopper or food processor add the avocado, lemon juice, garlic, salt, pepper, basil olive oil, and smoked paprika and blend until smooth.
  4. To a large bowl add the baby spinach, tomatoes & chickpeas and sauce and top with the cooked pasta; mix to combine.  Serve immediately.

Creamy Miso Morel Pasta with Peas & Leeks

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Creamy Miso Morel Pasta with Peas & Leeks

Ingredients:

  • 4 servings of homemade dried fettuccine pasta (feel free to use fresh)
  • 1 oz. dried morels
  • 1T olive oil
  • 1/2T fresh thyme leaves, minced
  • 1 large leek- white only, minced
  • 4 cloves of garlic, minced
  • 1/4 cup reserved morel soaking water
  • 1/4 cup nutritional yeast
  • 2/3 cup soy creamer
  • 1/2 cup fresh or frozen peas
  • 1T red miso mixed with 2T warm water
  • salt and black pepper, to taste

Directions:

  1. Soak the morels in water for a 5 minutes and then drain and rinse them off to remove any dirt that they may have on them.  Then soak the morels in enough HOT water to cover them and let them sit for 1 hour.  Drain and reserve 1/4 cup of soaking liquid.
  2. Cook pasta according to the directions.
  3. In a medium saute pan heat the olive oil over medium-high heat and then add the leek and thyme, saute for 5 minutes.
  4. Add the garlic and morels and saute for a minute and then add the morel soaking water.  Bring the mixture up to a boil and then reduce to a simmer for 3-5 minutes.
  5. Stir in the nutritional yeast, soy creamer and peas and let simmer for 5 minutes.
  6. Take the pan off the heat and add in the miso mixture and stir until combined.  Add salt and pepper to taste.
  7. Toss the morel sauce with the pasta and serve.

Creamless- Creamy Fava Bean Pasta

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Creamless-Creamy Fava Bean Pasta

  • 1/2T olive oil
  • 1 small onion chopped
  • 2 celery spears chopped
  • 2 carrots chopped
  • 3 cloves of garlic chopped
  • 1 -15oz can of fava beans
  • 4 mushrooms sliced
  • 1 cup vegetable broth
  • 1/2 cup nutritional yeast (nooch)
  • 1t garlic powder
  • 1t onion powder
  • pinch of chili flakes
  • 1T lemon juice
  • salt and pepper
  • 2 cups cooked whole wheat penne (or pasta of your choice- I’d recommend a small pasta)
  1. In a large saute pan heat the olive oil over medium-high and add the onion, celery, carrots, garlic and mushrooms.  Saute for 5-7minutes until vegetables are soft and have developed a little color. 
  2. Add the lemon juice, nooch, garlic powder, onion powder and chili flakes; stir together then add the vegetable brothand beans. Simmer for 15-20 minutes until the broth has reduced.  
  3. Add in the penne and stir.  Let everything heat through and then serve!