top of page

Avocarbo pasta


Ingredients

1 bag shredded parmesan cheese (you need shredded, it’s in the cheese section)

2 ¼ cup cilantro

1 jar or container of premade pesto

½ cup sour cream

1 package or 5 leaves of basil

1 small package goat cheese

2 avocados

1 small package grape tomatoes

1 Bell pepper (any color will do I chose yellow)

1 package whole wheat spaghetti

Steps

  1. Cut grape tomatoes in half put aside in bowl

2. Cut cilantro and basil and place in the bowl with tomatoes

3. Cut bell pepper up into small pieces and place in pan on medium heat with some basil and olive oil until tender, once tender take off burner and set aside

4. You will need a food processor for this next part, I put the other ¼ cup of cilantro in with the rest of the basil, two avocados(make sure you cut the avocados up and take the seed out), add spoon of pesto and the package of goat cheese. This should come to a creamy consistence, if it doesn’t and is too thick you can always add olive oil of a small amount of chicken broth

5. I used whole wheat spaghetti but you can use any pasta of your choice, place in pot of boiling water with a pinch of salt for 8-10 minutes, drain and place pasta in the pan with the bell peppers and toss lightly to get mixed

6. Take a baking tray and use parmesan shredded cheese and make little piles in a circle shape of the parmesan, the bottom of the tray you should not be able to see in the middle of these parmesan circles, bake at 350 until golden brown and set aside to cool, when completely cool you can use a spoon or your hands and they will lift off the baking sheet, this is your homemade parmesan chip

7. Take you sauce you made and toss all together in the pan with the pasta and bell peppers until all pasta is well coated

8. Plate your pasta, top pasta with the tomato, cilantro and basil mix you put to the side earlier, and place parmesan chip on top or place of liking, you can use my pictures as examples.

I am a carb LOVER, however carbs do not love me so I like to find simple ways to get my pasta fix in with light easy recipes. I came up with this sauce for this pasta on another recipe I made one day to put on a crostini but instead of avocados I used peas, I really enjoy substituting ingredients for other ingredients in recipes I have and seeing how they turn out, I rarely say oh this is horrible, and lucky enough when it is something horrible I come up with my husband will save the day and get take out instead of complaining the dinner I have ready for him after he worked all day sucks. My advice in recipes when improvising or substituting things is to always have a backup take out or delivery menu on the counter just in case. This recipe is a great for summer also you can serve is cold as well and it’s not heavy, very refreshing.

Remember to sign up at HighHeelsandMeals.com to stay up date on new recipes, events and guest cooks. Thank you for all the support


bottom of page