Disclosure: Brittany Raftis (and Real Good Eats by association) is a Manitoba Harvest Hemp ambassador. The seeds used to develop this recipe were gifted, but no compensation was exchanged directly for these recipes or this post. All opinions are our own.
This one is for the Alfredo lovers out there. You won't believe how creamy and delicious this avocado pasta is - without any cream! Using avocado as a cream substitute means this pasta is loaded with healthy fats. As usual, this pasta recipe is also loaded with veggies to keep this dinner entrée balanced.
I've also added a secret ingredient...Hemp Hearts! Hemp hearts are seeds rich in protein, healthy fats and fibre. Just 3 Tbsp of Hemp Hearts add a whopping 10g of protein to any recipe. In this pasta dish, they add a delicious nutty flavour as well as a boost of nutrition.
Keep this recipe in mind for busy weeknights. It uses frozen veggies which means there's no chopping required and is done in 15 minutes. What more could you ask for?
1.5-2 cups uncooked pasta of your choice
2 garlic cloves
¼ cup packed basil leaves
¼ cup Manitoba Harvest Hemp Hearts
2 Tbsp lemon juice
3 Tbsp extra virgin olive oil
1 ripe small avocado, putted and skin removed
Salt and pepper, to taste
1 cup frozen peas, thawed
2 cups spinach leaves
Parmesan cheese (optional)
Freshly ground pepper
How to make it:
Cook pasta in salted water according to instructions.
Meanwhile, in a small food processor, add garlic, basil, lemon juice, olive oil, and avocado. Pulse until smooth. Season with salt and pepper, to taste.
Once pasta has cooked, strain it and add the noodles back to the pot. Don’t worry about straining all of the water, a small amount will help the sauce stick.
Place pot back on the heated element and add in sauce, peas, and spinach. Mix until contents are warmed throughout and spinach has wilted.
Serve with Parmesan cheese (optional, but highly suggested!) and fresh ground pepper.
Makes 2 serving
Time: 15 minutes
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