Creamy Avocado & Veggie Pasta
Prep Time
Serves
Cooking Mode
7.5 oz fusilli pasta
3 Store-Made Vegetable Kabobs
1 avocado, pitted and peeled
1½ cups loosely packed baby kale
½ tsp salt
½ pkg Sensations by Compliments Cracked Peppercorn Seasoned Butter & Canola Oil, melted and cooled
7.5 oz fusilli pasta
3 Store-Made Vegetable Kabobs
1 avocado, pitted and peeled
1½ cups loosely packed baby kale
½ tsp salt
½ pkg Sensations by Compliments Cracked Peppercorn Seasoned Butter & Canola Oil, melted and cooled
Directions
1Cook pasta in large pot of boiling water following package directions. Reserve 1/4 cup (60 mL) of the pasta cooking water before draining.
2Meanwhile, place vegetable kabob on grill preheated to medium-high heat. Grill 3 to 4 min. per side, until vegetables are softened and lightly charred. Remove from grill and coarsely chop veggies, if desired.
3Place avocado, kale and salt in food processor. Blend until smooth, scraping down sides, if necessary. With motor running, gradually pour in butter and blend until smooth.
4Toss drained pasta and with avocado sauce and enough reserved pasta cooking water to coat pasta smoothly. Stir in grilled vegetables.
Tips
1
Also serve cold as a pasta salad.
Disclaimer
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Personal Note
Personal Note
