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Creamy Avocado Spirreli
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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?
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner
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.