Tuesday, October 1, 2013

RECIPE: Creamy Avocado Pasta with Sautéed Mushrooms

Avocados are a good source of fiber, potassium, and vitamins C,K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One globe contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K. 

With that much goodness, how can I not add that into a meal!

I've come across this recipe in many websites and have always wanted to try it. There are some that requires nutritional yeast, but I'm trying to not make such drastic changes (and I don't have nutritional yeast on hand). In the end, I looked at several recipes and mixed and match to what ingredients I have. 

Presenting: Creamy Avocado Pasta with Sautéed Mushrooms

*** ENJOY! ***

Creamy Avocado Pasta with Sautéed Mushrooms
Serves: 4

2 cups dry Wholewheat Pasta
2 cups Arugula (optional)

2 ripe Avocados, pitted and scooped
1 lemon, juiced
2 cloves Garlic, minced
1/4 cup Olive Oil
2 tsp Dried Basil, ground

250g Mushrooms
1 clove Garlic
1 tsp Truffle Oil
Himalayan Salt to taste

  1. Cook pasta as directed on packaging
  2. Heat skillet over medium-high heat and warm truffle oil.
  3. Once truffle oil is heated, sauté mushrooms for a few minutes. Add a dash of Himalayan salt and thyme to taste. Cook until mushroom is done.
  4. Mash avocado flesh. Mix in minced garlic, lemon juice and basil. Set aside in large bowl.
  5. Toss cooked pasta in Avocado mix and slowly mix in sautéed mushrooms. 
  6. Add Arugula if desired.


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