Avocado Pesto Pasta Recipe (Vegan)

AVOCADO PESTO PASTA RECIPE

By Veggie Society - Florentina

https://veggiesociety.com/avocado-pesto-pasta-recipe/#recipe

Ingredients

• 1 avocado (flesh only, pit + skin discarded)
• 1/2 cup walnuts
• 1 cup Lacinato kale (chopped + packed)
• 1/3 cup basil leaves
• 1 lemon juiced
• 3 cloves garlic grated
• 1 pinch sea salt
• 3/4 cup pasta cooking water
• 1 lb spaghettini pasta (durum wheat semolina ideally)

Instructions

• Bring a large pot of water to a rolling boil. Season generously with coarse sea salt (approximately 2 tbsp or so- the pasta water should taste like the sea). Add your durum wheat spaghettini and cook until al dente according to package instructions. A couple of minute before the pasta is done make sure to reserve one cup of the cooking water.
  1 lb spaghettini pasta
• Meanwhile to the bowl of a powerful blender add the walnuts, basil, garlic, avocado, lemon juice and chopped kale. Pour in 3/4 cup of the reserved pasta cooking water and process until a silky emulsion is achieved. Add more water as needed or desired. Taste and adjust seasonings with sea salt and lemon. (If you seasoned the pasta water correctly then you won’t need to add any extra salt into the pesto).
  1 avocado,1/2 cup walnuts,1 cup Lacinato kale,1/3 cup basil leaves,1 lemon,3 cloves garlic,1 pinch sea salt,3/4 cup pasta cooking water
• Drain the pasta (do not rinse) and transfer to a large mixing bowl. Pour the pesto over the top and using a pair of kitchen tongs toss well until coated all over.
• Serve garnished with fresh or roasted cherry tomatoes, toasted bread crumbs, a pinch of crushed red pepper and lemon wedges

WFPB + Plantricious

• The pesto sauce is WFPB compliant, just make sure to use a compliant pasta to toss it with.
  

Notes

• What can I use instead of kale? Although you can't really taste it after it's blended into the sauce, if you truly don't fancy this dark leafy green at all, you can swap it for equal parts of baby spinach, chard and even steamed broccoli florets.
• Food Processor vs Blender - For the creamiest sauce emulsion it is recommended to use a blender. If a more rustic texture is desired then a food processor will do the a great job!
• Nut-Free - Swap the walnuts for equal parts of sunflower or pumpkin seeds, toasting enhances their flavor but I don't find it necessary here. 

Nutrition

Calories: 188kcal | Carbohydrates: 10g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 17mg | Potassium: 376mg | Fiber: 5g | Sugar: 1g | Vitamin A: 712IU | Vitamin C: 25mg | Calcium: 47mg | Iron: 1mg

Lentil and Pasta Soup, Italian Style

LENTIL & PASTA SOUP, ITALIAN STYLE by Ellen Bales 

A high protein dish that is chock-full of herbs and veggies, sure to warm the heart and stomach. 

Recipe: http://www.recipe4living.com and justapinch.com 

Cook time: 30 Min Prep time: 20 Min Serves: 8 Ingredients 

INGREDIENTS

1/4 c olive oil 

1 carrot, peeled and diced small 

1 celery rib, diced small 

1 sm onion, peeled and chopped small 

2 lg cloves garlic, minced 

1 tsp dried oregano 

1 tsp dried thyme 

1 tsp dried basil 

2 c dried green or brown lentils 

8 c vegetable broth salt and pepper to taste 

2 c small pasta, cooked (such as orzo, ditalini, elbow, or shells) 

1/4 c romano cheese, shredded or grated 

DIRECTIONS 

1. In a large saucepan, heat olive oil and saute the carrot, celery, and onion. Cook for 3 to 5 minutes or untl soft. Add garlic, seasonings and lentils; stir. Cook for 30 seconds. 

2. Add broth, salt and pepper. Cover; simmer for 30 mnutes on low heat until lentils are tender. 

3. Add the cooked pasta to lentils; stir to combine. Serve with grated cheese sprinkled on top.

Avocado Pasta

http://damndelicious.net/2014/06/20/avocado-pasta/

Avocado Pasta

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 4 servings

The easiest, most unbelievably creamy avocado pasta that everyone will love. And it'll be on your dinner table in just 20 min!

Ingredients

• 12 ounces spaghetti
• 2 ripe avocados, halved, seeded and peeled
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil
• optional: 1/4 c slivered almonds
• optional: sauted shrimp
• optional: mushrooms, sauted mushrooms, cherry tomatoes, corn, etc.

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
• In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
• Serve immediately.

Notes

Adapted from Comfort of Cooking

My notes:

Modified from http://damndelicious.net/2014/06/20/avocado-pasta/

For the sauce, substitute (for some of the oil) or supplement some water from cooking the pasta to thin it if needed.

ZUCCHINI "PASTA" WITH TOMATO SAUCE

http://chefsavvy.com/recipes/zucchini-pasta-with-tomato-sauce/

Gluten Free Zucchini “Pasta” mixed with a quick and easy tomato sauce! A healthy meal that can be made in under 30 minutes.

Serves: 4

Ingredients:

4 zucchinis (about 4 cups), cut into thin noodles with a vegetable slicer
1 T extra virgin olive oil
½ c onion, chopped
4 cloves garlic, minced
1½ c crushed tomatoes
⅛ t dried oregano
⅛ t red pepper flakes
salt and pepper to taste
1 T basil, chopped

Parmesan cheese, for garnish if desired

Directions:

1. Place zucchini noodles in a colander and sprinkle with salt. Allow the zucchini noodles to drain. Toss and squeeze out any extra moisture. Set aside.
2. Heat oil to a large saucepan. 
3. Add onion and cook for 2-3 minutes until tender.
4. Add garlic and cook an additional minute.
5. Add crushed tomatoes, oregano and red pepper flakes. Bring to a light simmer and cook for 10 minutes.
6. Add zucchini noodles to the sauce and cook for 2-3 minutes or until tender.
7. Stir in basil and Parmesan cheese.
8. Season with salt and pepper if desired. Serve immediately.

NOTE:

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

One Dish Wonder

ONE-DISH WONDERS

With a modest makeover, casseroles supply carbs, protein, and tons of vitamins-without the fat
Runner's World Magazine published 09/20/2006


A runner's casserole should have four standard components: a quality protein, a complex carbohydrate, vegetables, and a sauce. A topping is optional, but can add nutritional value. If you start with cooked ingredients, such as leftover cooked brown rice, the cooking time will be about 30 minutes at 350 degrees. Uncooked ingredients, such as pasta, will need more moisture (water or vegetable stock) and can take up to 90 minutes to bake. Use a glass baking dish spritzed with canola or olive oil cooking spray and cover with foil for all but the last 10-15 minutes of baking.

Create your own healthy casserole by picking one food from each category below (amounts are approximated for an eight-inch by 12-inch casserole dish).
Quality Protein:
12 oz canned salmon or tuna
2 c cooked chicken, turkey, or lean cubed ham
1 lb ground and browned lean beef
4 soy burgers crumbled

Carb Choices:
2 to 3 cups cooked wild or brown rice
2 to 3 cups cooked whole-grain pasta or mashed potatoes
1 tube polenta cut into 1/2-inch rounds
2 1/2 cups steamed sweet potatoes

Veggie Options:
1 1/2 to 2 cups of precut, slightly thawed frozen:
broccoli
carrots
green beans
asparagus
stir-fry combination
okra

Sauces:
1 10-ounce can of condensed, reduced-fat cream of mushroom, celery, broccoli, or potato soup
Stewed tomatoes
1 1/2 cups pasta sauce
1 1/2 cups salsa

Toppings:
1/2 to 1 cup shredded cheddar cheese (reduced fat), part-skim mozzarella, or Parmesan
1/3 cup wheat germ or chopped nuts
1/2 cup whole-wheat seasoned bread crumbs

Tuna Tarragon Pasta Salad

TUNA TARRAGON (Pasta) SALAD from Souplantation
5 cups small shell pasta
1 1/4 cups penne pasta
1 cup spinach fettuccine pasta, in 3" lengths
2 tablespoons canola oil
2 cans tuna (6 ounces each) with liquid
2 cups sweet pickle juice
1 3/4 cups mayonnaise
1 1/2 cups diced sweet pickle (1/8 inch dice)
1 cup diced celery (1/8 inch dice)
1/2 cup sour cream
1 1/2 tablespoons dry tarragon leaves
1 teaspoon table salt
1/2 teaspoon white pepper

For pasta: In a pot, bring water to a full boil. Add pasta and cook for approximately 10 minutes in boiling water until al dente (soft, but still firm). Immediately strain pasta and flash-cool in cold water. Drain water completely. Coat pasta with oil (or cooking spray) to prevent sticking. Set aside.

For tuna and dressing: Place tuna in a container and break down into small pieces. Add the remaining ingredients and thoroughly whisk to combine.

Assemble salad: Combine dressing and cooked pasta and thoroughly mix. Allow salad to marinate for 8 hours. Season to taste with salt, pepper or sweet pickle juice.

Yields about 12 cups.

Pennsylvania Pasta with Crimini

Pennsylvania Pasta with Crimini
http://www.mushroomrecipes.com/crimrec1.html
Egg noodles are the heart and soul of Pennsylvania Dutch cooking. They are not as prevalent as pasta is in the Italian kitchen, but that is because the Pennsylvania Dutch have an equal fondness for potatoes. Egg noodles are almost always served as a side dish with meat, but can be used as universally as their pasta cousins.

Ingredients:
3 tablespoons butter
1/3 cup chopped onion
½ teaspoon ground coriander
½ teaspoon chili powder
1 teaspoon minced garlic
¼ teaspoon black pepper
1 teaspoon salt
1 teaspoon lemon juice
¼ cup dry red wine
1 teaspoon honey
1 tablespoon soy sauce
½ pound fresh crimini, sliced
5 ounces dried egg noodles
1 ½ tablespoons cornstarch, mixed with 1/3 cup cold water

Preparation:

1. Melt the butter in a skillet and add the onion. Sauté over medium-high heat until the onion is just translucent, 1 to 2 minutes. Stop the cooking by adding ½ cup water to the skillet. Stir in the seasonings, lemon juice, wine, sugar, and soy sauce. Add the mushrooms and turn the heat to low. Cover the skillet with a tight-fitting lid and simmer for 30 minutes.
2. Meanwhile bring a pot of lightly salted water (about 4 quarts) to a boil. Add the noodles and cook until just slightly firm. Drain.
3. While the noodles are cooking, stir the cornstarch mixture into the mushrooms and heat until thickened.
4. Place the noodles on a serving dish and spoon the mushrooms and sauce over.

This dish can be reheated very successfully.Serves 4

Mushroom Shrimp Pasta

Mushroom Shrimp Pasta
Ingredients:
8 oz linguine or other pasta
3 T olive oil
1 lbs fresh mushrooms, sliced
1 med. onion, chopped
1 T garlic, minced
1 lb shrimp, peeled and deveined
Parmesan cheese, grated

Directions:

1. Cook pasta according to package directions, reserving 1/2 cup pasta cooking water when draining.
2. In large skillet, heat oil. Add mushrooms and onions. Saute until mushrooms are softened and most of the liquid is evaporated, about 5 minutes.
3. Add garlic and shrimp and saute until shrimp turn pinkish, about 3 minutes, stirring. Stir reserved pasta cooking water and cook 1 more minute. Toss shrimp mixture with cooked linguine.
4. Sprinkle with parmesan cheese and season to taste with salt if desired.

Tried 2/25/08 - good

Zesty Shrimp and Pasta

Low-Fat Zesty Shrimp and Pasta
http://food.yahoo.com/recipes/kraft/53322/low-fat-zesty-shrimp-and-pasta
Ingredients:
1 lb cleaned, shelled large shrimp (21 to 30 count)
3/4 c bottled Italian Salad Dressing, divided use
2 c sliced fresh mushrooms
1 small onion, thinly sliced
1 (14 oz) can artichoke hearts, drained, cut into halves
1 T chopped fresh parsley, optional
8 oz linguine or similar pasta, cooked as directed on package
Grated Parmesan Cheese


Directions:

1. Cook and stir shrimp in 1/2 cup of the dressing in large skillet on medium-high heat 2 min.
2. Add mushrooms, onions, artichokes and parsley. Continue cooking until shrimp turn pink and vegetables are tender, stirring frequently.
3. Toss with hot cooked linguine and remaining 1/4 cup dressing in large serving bowl. Sprinkle with cheese.
   Yield: 6 servings

Pasta / Tortellini with Sauce

1. Check your pasta sauce to be sure it is still good if it has already been opened.
2. Fill cooking pot 3/4 full of water and bring to a boil. Do NOT add sauce.
3. Meanwhile, pour pasta sauce in another sauce pan/pot, cover, and turn burner to low/medium. Stir ocassionally with wooden spoon, scraping bottom to keep it from burning on the bottom. If it starts to bubble you can turn burn to warm or low or even off. Leave cover on until ready to serve.
4. AFTER water is boiling, add pasta and stir a little. Do NOT cover. Control your portions by reading package and then pour a fraction of the bag into the pot. (e.g. bag has 8 servings and you plan to eat 2, use 1/4 bag. If you plan to cook a couple days worth, adjust accordingly.)
5. Bring back to a boil and lower temp a little so it doesn't boil over but continues to boil. Set timer for the longer time on the package. Stir ocassionally to keep pieces from sticking.
6. Drain and serve immediately. Pour sauce over top.
7. Left over pasta sauce can be returned to the jar. An open jar will keep 2-4 weeks; longer if it is very cold in the back of the frig. You can also freeze individual portions if you don't think you'll use it for a while.
8. Leftover pasta can be stored in frig for 3-5 days. Best way to reheat pasta is to pour hot water over it for a minute or two, or put it in a bowl or pot of hot water for a minute or two, and drain. Microwave also works but stir half way and don't over do it.

Tuna Nicoise Pasta Toss

Tuna Nicoise Pasta Toss
Makes 5 servings
Cooking Light Magazine, May 1997, modified

Ingredients:
2 c small red potatoes, cut into bite sized cubes (~10oz / 4 to 5)
2 c cut green beans
4 T olive oil, divided use
1/3 diced onions 3 garlic cloves, minced
4 c uncooked cavatappi (spiral-shaped pasta)
2 T minced fresh or 2 t dried tarragon
2 T yellow mustard
1 T white wine vinegar
½ t salt
1 – 9 oz can solid white tuna in water, drained
Freshley ground pepper

1. Place potatoes in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer 7 minutes. Don’t overcook—will cook longer in step 2. Add beans; cook an additional 3 minutes or until beans are crip-tender. Drain.
2. Heat 1 tablespoon oil in saucepan over medium heat. Add onions saute 3 minutes. Add potatoes, beans, and garlic; cook 3 minutes, stirring occasionally.
3. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
4. Combine 3 tablespoons oil, tarragon, mustard, vinegar, and salt; stir well. Combine pasta, potato mixture, and tuna in a large bowl; toss well. Drizzle mustard mixture over pasta mixture, tossing gently to coat. Serve with freshly ground pepper.
   

Other suggestions and comments:
Yield: 5 servings
Serving size: 1 ½ cups
Calories~390
Substitute broccoli for green beans.
First tried 19 August 2005. Corey likes this a lot.