Brown Rice Pasta with Avocado Sauce
Power Food: AvocadoFree From: Gluten, Dairy, Soy
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.