30-minute Dinners: Easy Creamy Avocado Spirreli
Fast, easy, healthy, and delcious, What else do you need to create a weeknight dinner the whole family can enjoy?
Servings: 2
Calories: 506kcal
Ingredients
For the pasta
- 1/2 cup bell pepper (capsicum, any color) chopped into small pieces
- 1/2 cup onion chopped into small pieces
- 2-3 cloves garlic minced
- 2 cups uncooked tricolor pasta (or gluten-free alternative)
- 1 cup tomato
- 2 tbsps pumpkin seeds toasted
For the avocado sauce
- 1 cup fresh basil leaves
- 1 cup fresh parsley
- 1 avocado
- sea salt
- black pepper to taste
- 1/2 lime/lemon juice only (use less if using lemon)
- 1-2 tablespoons extra-virgin olive oil
Instructions
- Bring salted water to a boil and cook pasta according to the package.
- Heat coconut oil over medium-high heat. Sauté the onions, garlic and bell pepper until soft. This will take about 5 minutes. When softened, add tomatoes and cook for another 5 to 10 minutes. Stir regularly.
- In the meantime, combine all sauce ingredients in a blender and process until smooth.
- Add the avocado mix to the veggie mix and cook for another 5 minutes to let the flavors mingle.
- Lightly toast pumpkin seeds in a dry pan.
- Top tricolor pasta with sauce and toasted pumpkin seeds.
Notes
Time-saver: Toast/roast a whole batch of seeds in the oven or in a pan and store in an airtight container in the fridge for later use.