Revivelife Clinic I Naturopath in Ottawa

Brown Rice Pasta with Avocado Sauce

Brown Rice Pasta with Avocado Sauce

Brown rice pasta with avocado sauce is a delightful dish that combines the nutty flavor and texture of brown rice pasta with the creamy, rich profile of an avocado-based sauce. This dish is not only vegan and gluten-free, making it suitable for various dietary preferences, but it also offers a wealth of nutritional benefits and versatility.

Avocados are rich in healthy fats that help us boost our metabolism. Their high fiber content also works to keeping us full longer which helps to slim our waistline. Not only that they have more potassium than a banana. Potassium is your partner to better blood pressure, as it helps to make your arteries more flexible and helps the body get rid of excess sodium which elevates blood pressure.

Brown Rice Pasta with Avocado Sauce

Brown Rice Pasta with Avocado Sauce

Power Food: Avocado
Free From: Gluten, Dairy, Soy
Course Main Course
Keyword Plant Powered
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 19 minutes
Servings 4

Ingredients

Pasta:
  • 200 g of dry brown rice pasta approx. 50 g/serving
Avocado Sauce:
  • 1 large ripe avocado pitted
  • ½ cup each: coconut milk & water
  • 1 lemon juice of
  • ½ tsp. sea salt & freshly ground pepper
  • 1 clove of garlic minced
Veggies:
  • ½ cup broccoli or 12 asparagus spears cut into 2 inch pieces
  • 1 cup mixture of red yellow & orange bell peppers or mixture of yellow & red cherry tomatoes, sliced in half
  • ½ cup each: Kalamata olives & sun-dried tomatoes
  • ¼ cup walnuts chopped, to garnish
  • 2 Tbsp. fresh parsley chopped, to garnish
  • 1 tsp. lemon zest to garnish

Directions

  • Prepare pasta according to manufactures’ directions. Drain and return to stockpot.
  • To make sauce add avocado, coconut milk, water, lemon juice, sea salt, pepper and garlic to a food processor and process until smooth add to stockpot with noodles. Warm on low-medium heat for 5-7 minutes, stirring occasionally.
  • Then add broccoli, peppers, olives & sun-dried tomatoes and cook for an additional 1-2 minutes or vegetables are lightly cooked. Garnish with walnuts, parsley and lemon zest.

Notes

Lighter Variation: You can also use veggie noodles made with zucchini using a spiralizer/mandoline or just a very sharp knife making long thin slices resembling noodles.

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